Eggplant Dip Recipe - Baba Ganoush Recipe

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Baba Ganoush, a Middle Eastern eggplant dip, is very similar to hummus, except it is made with eggplant. If you like eggplants, like me, you will definitely make this a staple dish. I cook it often and use it as a dip (for snacks) or meals in between the main meals.

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Servings: 4
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Ingredients

Cost per serving $1.18 view details

Directions

  1. Halve the eggplants (aubergines) lengthways, sprinkle with salt and leave to stand for 15-20 minutes. Rinse and pat dry with paper towels. Preheat the oven to moderate 180 C (350 F).
  2. Place the eggplants on a baking tray and bake for 35 minutes, or until soft. Peel away the skin and discard.
  3. Place the flesh in a food processor with the garlic, lemon juice, tahini and olive oil and season, to taste, with salt and pepper. Process for 20-30 seconds.
  4. Sprinkle with paprika (or garnish it with olives, cucumbers, etc) and served with pieces of Lebanese bread.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 206g
Recipe makes 4 servings
Calories 125  
Calories from Fat 67 54%
Total Fat 7.79g 10%
Saturated Fat 1.09g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 13mg 1%
Potassium 479mg 14%
Total Carbs 13.65g 4%
Dietary Fiber 7.1g 24%
Sugars 4.62g 3%
Protein 3.34g 5%
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