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.
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 10g (0.4 oz)
debbylm567
Sabra does not use sour cream nor cumin in their Baba recipe.
almost 6 years agoThe product is parve (not meat nor dairy), and as I am allergic to cumin, I called the company to confirm.