|Home > Nutrition > Healthy Recipes > Baba Ghanoush|
Category: Spread/Dip/Salsa | Serves: 8
Nutrition Information:Calories: 70
Protein: 2 g
Carbs: 12 g
Fat: 3 g
Saturated Fat: 0 g
Sodium: 65 mg
Fiber: 4 g
Try eggplant in a new way with this Greek inspired dip. Serve with whole wheat pita triangles, whole grain crackers or fresh cut veggies.
|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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Category: Side Dish