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Baba Ghannouj Eggplant Dip

I.am.Vegetarian's picture
Ingredients
  Eggplants 1 1⁄2 Pound (2 Pieces)
  Sesame tahini 5 Tablespoon
  Garlic cloves 3 Large
  Salt 1⁄2 Teaspoon
  Lemon 1 , freshly squeezed
  Parsley sprigs 3
  Tomato 1
Directions

GETTING READY
1) Preheat the oven to 400° F.
2) Line a baking pan with foil and brush lightly with the oil.

MAKING
3) On the prepared baking pan, place the eggplant and bake in the preheated oven for 30-40 minutes or until very soft.
4) Allow to slightly cool, peel off the skin and cut the pulp into 2-inch pieces.
5) In a food processor with a metal blade, process the garlic cloves until finely minced.
6) Add the eggplant pieces and process until smooth.
7) Add tahini, salt and lemon juice and process until well blended.

SERVING
8) In a small bowl, pour the dip, garnish with parsley,
surround with tomato wedges and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 658 Calories from Fat 348

% Daily Value*

Total Fat 42 g63.9%

Saturated Fat 5.9 g29.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1020.5 mg42.5%

Total Carbohydrates 70 g23.3%

Dietary Fiber 31.2 g124.8%

Sugars 19.4 g

Protein 22 g44.9%

Vitamin A 31.5% Vitamin C 144%

Calcium 23.9% Iron 33.8%

*Based on a 2000 Calorie diet

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Baba Ghannouj Eggplant Dip Recipe