Sabra Baba Ghanoush (Clone)
This version of the garlicky roasted eggplant dip does not have tahini in it as with a traditional version. While I really like an "authentic" baba ghanoush, I also enjoy the commercial Sabra brand, which uses mayo and some spices. It is slightly sweet and has a little kick. This is my rendition.
Yield
12 servingsPrep
1 hrsCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
Italian |
*
|
| 2 | large |
garlic cloves
roughly chopped |
*
|
| ⅔ | cup |
mayonnaise, light
|
*
|
| 2 | tablespoons |
sour cream, light
or regular |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
sugar
granulated white |
|
| 1 | teaspoon |
lemon juice
freshly squeezed |
|
| 1 ½ | teaspoons |
kosher salt
|
|
| 1 | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
cayenne pepper
optional |
|
| Garnish and gowiths | |||
| 1 | each |
lemon
cut into slices or wedges |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | x |
paprika
to sprinkle over dip (optional) |
*
|
| 1 | x |
italian parsley
sprigs, roughly torn (optional) |
*
|
| 3 | large |
pita bread rounds
cut into wedges, warmed or toasted, if desired |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
Italian |
*
|
| 2 | large |
garlic cloves
roughly chopped |
*
|
| 158 | ml |
mayonnaise, light
|
*
|
| 3E+1 | ml |
sour cream, light
or regular |
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 15 | ml |
sugar
granulated white |
|
| 5 | ml |
lemon juice
freshly squeezed |
|
| 7.5 | ml |
kosher salt
|
|
| 5 | ml |
cumin
ground |
|
| 1.3 | ml |
cayenne pepper
optional |
|
| Garnish and gowiths | |||
| 1 | each |
lemon
cut into slices or wedges |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
paprika
to sprinkle over dip (optional) |
*
|
| 1 | x |
italian parsley
sprigs, roughly torn (optional) |
*
|
| 3 | large |
pita bread rounds
cut into wedges, warmed or toasted, if desired |
* |
Directions
Halve eggplants lengthwise and pierce the skin with a fork in several places; place each piece, cut-side-down, on an oiled baking sheet and roast in a preheated 375℉ (190℃) oven for 35 to 40 minutes, turning occasionally, until very soft. Cool until the eggplant pieces can be handled.
Scrape out the pulp from the skins and place in a colander to drain for 10 minutes to remove the excess liquid.
To the bowl of a food processor, add the eggplant pulp, garlic, mayonnaise, sour cream, black pepper, sugar, lemon juice, kosher salt, cumin and cayenne pepper. Pulse a few times until blended to your desired consistency. Transfer to a serving bowl. Cover and refrigerate at least 45 minutes before serving.
To serve, drizzle the olive oil over the top of the dip; sprinkle with paprika and parsley. Serve with lemon wedges and pita bread.
