Baba Ghanoush

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.

Nutrition information (per serving: 1/2 cup): Sodium (402mg); Sugars (8g); Cholesterol (0mg); Saturated Fat (2g); Fiber (9g); Protein (8g); Carbohydrates (17g) 

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 

1/8 tsp. smoked paprika 
 

Preheat oven to 350°F.

Place eggplants on a nonstick baking sheet. Prick with a fork and bake in oven until soft inside, about 50 minutes.

Cool, cut in half lengthwise, drain excess liquid and scoop out large seed pods. 

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.

Blend until smooth and well mixed.



Garnish with the reserved parsley, paprika and olive oil, and serve with vegetables such as broccoli or whole wheat toast.