» 
 » 
 » 
 » 
 » 
 » 
Baba Ganouj (Tangy Eggplant Dip)

Baba Ganouj (Tangy Eggplant Dip)

Rate/Review| Read reviews (2)
Saved in 26 recipe boxes and 12 cookbooks
Photo of Baba Ganouj (Tangy Eggplant Dip)
Slideshow
Zoom
Hover to discover
Get the big picture! Members get larger, high-quality, watermark-free photos. Sign up today and see what you're missing. Photo by happyzhangbo
add your photo of this recipe! Photo of Baba Ganouj (Tangy Eggplant Dip) Photo of Baba Ganouj (Tangy Eggplant Dip) Photo of 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.

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 
Submitted by:
    
Prep
20 min.		 Cook
40 min.		 Ready In
60 min.
     6 servings

Nutrition Facts

Serving Size 17g
Amount per Serving
Calories 3668% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 203mg 8%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Sugars 0g
Protein 1g
Vitamin A 2% • Vitamin C 10%
Calcium 3% • Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

2each eggplants *
2tablespoons tahini
2each garlic clovesVideo pressed
1each lemon juice
2tablespoons parsley leaves fresh, chopped, optional
1/2teaspoon salt
1x black pepper to taste*
* Nutrition Facts

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 4-6 sandwiches or serves 6-8 as a dip.

First published: last updated: 2012-05-06

 
 
 
 
4 stars - based on 2 ratings, best: 5, worst: 0, reviews: 2

Reviews


Reviewed: 2 months ago

Also made this eggplant dip and loved it a lot too. This dip had some tahini (sesame paste) mixed in, which actually made the dip tangy and nutty. Another eggplant dip that's packed with flavor and tastes divine.

(0)  
Reviewer
happyzhangbo
Recipe Photo

Reviewed: almost 9 years ago

Cooked the eggplant at 350o for 40 mins -- worked like a charm. I'm not a great one for salt, but I did add a bit more than the 1/2 tsp called for. My 2 year old son is stuffing his face with it as I type, so it has his approval!! :)

(0)  
+3
Reviewer
Maja
Maja

Post your own review

Comments & Related Links

1 link
post a link
1. Bread Cracker 2 months ago
0 comments
post a comment
 
 

Rate this Recipe

What do you think about this recipe?

Last Recipes Viewed

Custom Search
Email

Get Recipe Newsletters

The Daily Recipe
Step by Step Recipes
Vegetarian Recipes
 
 

Feature Recipe

 
   
Follow us on: