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Sabra Baba Ghanoush (Clone)

 
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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

servings

Prep

1

hrs

Cook

40

min

Ready

2

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 large eggplant
Italian
*
2 large garlic cloves
roughly chopped
*
cup mayonnaise, light
*
2 tablespoons sour cream, light
or regular
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
*

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.

 

* not incl. in nutrient facts

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Comments

debbylm567
Brooklyn, United States
 over 2 years ago

Sabra does not use sour cream nor cumin in their Baba recipe.
The product is parve (not meat nor dairy), and as I am allergic to cumin, I called the company to confirm.

Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 1771% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 296mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 3%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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