Baba Ghanoush
Eggplant, tahini and lemon juice are the stars of this healthy, classic, vegetarian dip that’s sure to please.
1 hr
About 1 hour to prep and cook
252 cal
252 calories per serving
Serves 6
Serves about 6 people
Overview
Baba ghanoush is a classic vegetarian recipe. This healthy version of the dip pops with flavor thanks to its main ingredients — eggplant, tahini, lemon juice and garlic. Using a food processer is key to getting a smooth consistency.
Ingredients
2 eggplants, large, about 3 pounds total
½ cup tahini
½ cup fresh parsley, finely chopped, divided
6 Tbsp. fresh lemon juice
2 tsp. fresh garlic, minced
1 tsp. salt
Pinch cayenne pepper
2 Tbsp. extra virgin olive oil
⅛ tsp. smoked paprika
Calories: (252); Fat: (2g); Carbohydrates: (17g); Sodium: (402mg); Sugar: (8g); Fiber: (9g); Cholesterol: (0mg); Protein: (8g)
Directions
Step One
Preheat oven to 350°F.
Step Two
Place eggplants on a nonstick baking sheet. Prick with a fork and bake in oven until soft inside, about 50 minutes.
Step Three
Cool, cut in half lengthwise, drain excess liquid and scoop out large seed pods.
Step Four
Scoop out the pulp with a spoon and place in a food processor. Reserve one tablespoon of the parsley, as well as the olive oil and paprika, then add the remaining ingredients to the food processor.
Step Five
Blend until smooth and well mixed.
Chef's Notes:
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
- Garnish with the reserved parsley, paprika and olive oil, and serve with vegetables such as broccoli or whole wheat toast.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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