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Baba Ghanoush (Eggplant Dip)

  • Servings:

    Serves 12 as an appetizer
  • Prep Time:

    22 minutes
  • Cook Time:

    16 minutes


Roasting the eggplant gives the dip a pleasing smoky flavor. Mahmoud says friends frequently ask her for this recipe, a great dip to serve at parties. May be frozen.
1 each Eggplant, unpeeled
1 tablespoon Mayonnaise
2 tablespoon Low fat plain yogurt
2 tablespoon Tahini
2 tablespoon Fresh lemon juice
2 each Garlic cloves
1/2 teaspoon Salt
Baba Ghanoush (Eggplant Dip)


Notes: Tahini is sesame seed paste. Use parsley sprigs for garnish. Serve with fresh vegetables (asparagus, carrots, peppers cucumbers), pita chips, or pita bread wedges.
1. Preheat broiler. Line a baking sheet with foil and spray with vegetable cooking spray. Cut eggplant in half lengthwise and place face down on foil. Broil for 14 to 16 minutes, until skin is blackened and flesh is cooked and softened. Turn eggplant over and let cool on baking sheet for 15 minutes.
2. When eggplant is cool enough to touch, use a teaspoon to remove as many seeds as you can, but try to retain juices. If seeds are tiny, keep them. Discard charred skin and scoop flesh and any tiny seeds into a bowl or a food processor or blender for a smoother texture. For a chunkier dip, mash eggplant in a bowl with a fork.
3. Mix or process roasted eggplant with mayonnaise, yogurt, tahini, lemon juice, garlic (mince if mixing by hand), and salt until well combined.
4. To serve, transfer baba ghanoush to a decorative bowl and garnish with parsley sprigs. Serve cold or at room temperature with fresh veggies, pita chips, or pita bread wedges.
Source: Hannaford fresh Magazine, May - June 2009


Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 34 kcal (2%)
Calories from Fat 54
Total Fat 6 g (9%)
Saturated Fat 5 g (25%)
Cholesterol 2 mg (1%)
Sodium 113 mg (5%)
Total Carbohydrates 8 g (3%)
Dietary Fiber 5 g (20%)
Protein 6 g (10%)
Vitamin A 20
Vitamin C 5 mg (6%)
Calcium 24 mg (2%)
Iron 7 mg (39%)