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Baba Ghanoush (Eggplant Dip)
  (299 ratings) Nutrition Information:
Calories: 70Protein: 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.
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Ingredients:
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
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
Directions:
| 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. |
| 8 | ENJOY! |
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(299 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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