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Baba Ghanoush (Eggplant Dip)
Baba Ghanoush (Eggplant Dip)

Category: Spread/Dip/Salsa | Serves: 8

(299 ratings)

Nutrition Information:
Calories: 70
Protein: 2 g
Carbs: 12 g
Fat: 3 g
Saturated Fat: 0 g
Sodium: 65 mg
Fiber: 4 g

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Try eggplant in a new way with this Greek inspired dip. Serve with whole wheat pita triangles, whole grain crackers or fresh cut veggies.
2 large eggplants (1 1/4 lbs)
2 level Tbsp tahini
4 cloves garlic, peeled and crushed with salt
3 Tbsp fresh lemon juice or more to taste
4 Tbsp cold water
1/4 tsp salt
Dash of freshly ground black pepper
1/2 tsp olive oil
1 cup tomato, chopped
1/2 cup onion, diced
1 Pierce the eggplants in several places with a toothpick.
2 If you are cooking indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
3 If you are cooking over coals, grill the eggplant until blackened, collapsed, and cooked through.
4 Dump the eggplant into a basin of cold water; peel while it’s still hot and allow it to drain in a colander until cool. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
5 In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture contracts.
6 Thin with the water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
7 Spread out in a shallow dish and garnish with pepper, parsley, and tomatoes.

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