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.
- 2 medium eggplants (aubergine)
- 3-4 cloves garlic, crushed
- 2 tablespoons lemon juice
- 2 tablespoon tahini
- 1 tablespoon olive oil
- sprinkle of paprika, to garnish
- 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).
- Place the eggplants on a baking tray and bake for 35 minutes, or until soft. Peel away the skin and discard.
- 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.
- Sprinkle with paprika (or garnish it with olives, cucumbers, etc) and served with pieces of Lebanese bread.
|Amount Per Serving||%DV|
|Serving Size 206g|
|Recipe makes 4 servings|
|Calories from Fat 67||54%|
|Total Fat 7.79g||10%|
|Saturated Fat 1.09g||4%|
|Trans Fat 0.0g|
|Total Carbs 13.65g||4%|
|Dietary Fiber 7.1g||24%|