Baba Ganouj (Tangy Eggplant Dip)

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

60 minutes Prep: 20 minutes Cook: 40 minutes

36 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

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

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.

Reviews

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!! :)
over 6 years ago by Maja

-2

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Nutrition Facts

Serving Size 17g

Amount per Serving

Calories 36 68% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 203mg	8%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	2%
Sugars 0.0g
Protein 1.0g	2%