Forget the Tahini Baba Ganoush Recipe

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1 vote | 2744 views




I like to make baba this time of year with the wonderful selection of eggplants, but I don't keep tahini on hand, it can be hard to find & is costly. This is a recipe without the tahini that my friends & family enjoy.

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Servings: 4
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Ingredients

Cost per serving $1.14 view details

Directions

  1. preheat oven to 400.
  2. Wash and dry eggplant before prickling several times all over with a sharp knife.
  3. Line a baking sheet with foil and spray lightly with nonstick cooking spray.
  4. Lay eggplants on baking sheet and roast in oven for about 45 minutes or until eggplants are soft to the touch & look deflated.
  5. Cool eggplants completely.
  6. Cut off stems and slice lengthwise.
  7. Scrape out flesh and put in blender, add oil, lemon juice, garlic and salt.
  8. Blend until smooth and creamy.
  9. Can be served at room temperature or chilled in pita bread or can be used as a dip with pita chips.
  10. Garnish with black olives and tomato wedges & sprinkle crushed red pepper flakes if desired if served as dip.
  11. Enjoy!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 201g
Recipe makes 4 servings
Calories 108  
Calories from Fat 63 58%
Total Fat 7.11g 9%
Saturated Fat 0.99g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 295mg 12%
Potassium 441mg 13%
Total Carbs 11.66g 3%
Dietary Fiber 6.4g 21%
Sugars 4.56g 3%
Protein 1.99g 3%
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