Eggplant Dip (Baba ghanoush) 2 cups
Eggplant Dip (Baba ghanoush)
This is a light, healthy dip that can be used with vegetables, pita wedges or crackers.
|
2 medium eggplants
2 whole bulbs garlic 2/3 cup chopped onion |
2 tablespoons fresh lemon juice
2 tablespoons olive oil 1/2 teaspoon salt (or to taste) |
- Pre-heat oven to 400°. Line a baking sheet with foil.
- Prick eggplant 5-6 times with a fork.
- Cut 1/2-3/4 inch off the top of the garlic bulb.
- Remove most of the outside papery skin but make sure you keep a thin layer of the skin on the garlic.
- Coat the garlic well with a little olive oil, wrap the oil coated garlic in foil.
- Roast eggplant and garlic on the prepared baking sheet for 40-50 minutes.
- Scoop the flesh out of the eggplant skins, place the eggplant flesh in a strainer and let sit about 30 minute
- Allow garlic to cool. Squeeze the garlic flesh out of the skins. Scoop the flesh out of the eggplant skins.
- Place eggplant. garlic, onion, lemon juice, olive oil and salt in food processor or blender. Mix until smooth.
1/2 cup serving:
Calories 144, Fat 7.8g, Cholesterol 0mg, Sodium 300mg
Carbohydrates 19.2g, Fiber 9.7g, Sugars 7.3g, Protein 2.9g
Calories 144, Fat 7.8g, Cholesterol 0mg, Sodium 300mg
Carbohydrates 19.2g, Fiber 9.7g, Sugars 7.3g, Protein 2.9g
