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.
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
|
*
|
| 2 | tablespoons |
tahini (sesame paste)
|
|
| 2 | each |
garlic cloves
pressed |
|
| 1 | each |
lemon
juice |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped, optional |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
|
*
|
| 3E+1 | ml |
tahini (sesame paste)
|
|
| 2 | each |
garlic cloves
pressed |
|
| 1 | each |
lemon
juice |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped, optional |
|
| 2.5 | ml |
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 to 6 sandwiches or serves 6 to 8 as a dip.
