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Baba Ganouj (Tangy Eggplant Dip)

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Baba Ganouj (Tangy Eggplant Dip)

This scrumptious dip is made with eggplants, garlic and tahini. Can be used as a sandwich spread or eaten with crackers and tortilla chips.

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 each eggplant
* Camera
2 tablespoons tahini (sesame paste)
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2 each garlic cloves
pressed
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1 each lemon
juice
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2 tablespoons parsley leaves
fresh, chopped, optional
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½ teaspoon salt
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1 x black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
2 each eggplant
* Camera
3E+1 ml tahini (sesame paste)
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2 each garlic cloves
pressed
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1 each lemon
juice
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3E+1 ml parsley leaves
fresh, chopped, optional
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2.5 ml salt
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1 x black pepper
to taste
* Camera

Directions

Preheat oven to 300 degrees. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.

Makes 4 to 6 sandwiches or serves 6 to 8 as a dip.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 3668% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 203mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 10%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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