Baba Ghanoush is a popular Middle Eastern puréed eggplant dip. Use it as a dip or spread it on a pita sandwich.
Yield: Makes 1 1/3 cups.
July 02, 2019
- 1 large eggplant
- 1/4 cup tahini (sesame seed paste)
- 3 tbsp sour cream
- 3 tbsp fresh lemon juice
- 1/2 tsp salt
- Dash freshly ground pepper
- 3 cloves garlic, crushed
- Extra-virgin olive oil, optional*
- Pita bread wedges*
- Preheat oven to 400°F. Pierce eggplant in several places with a fork. Place eggplant in a baking dish. Bake until tender, about 45 minutes; cool.
- When cool enough to handle, slice eggplant in half lengthwise and scoop out pulp. Place pulp in a colander and place colander in sink. Let drain for 20 minutes.
- Transfer pulp to a food processor; process until smooth. Add all remaining ingredients, except olive oil; process, using an on/off motion, until blended. Transfer mixture to a serving dish.
- Cover and refrigerate for at least 4 hours or up to 24 hours.
- To serve, stir mixture and drizzle with oil. Serve with pita bread wedges.
28 calories, 2 g fat, 0.8 g protein, 2.3 g carbohydrate, 1 g fibre, 63 mg sodium
*Ingredient not included in nutritional analysis.