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What's a lovely thing to do with summer eggplant? Roast it and make it into this Mediterranean/Middle Eastern dip that takes no time to put together. Serve with some of my homemade pita chips and some fruity white wine, and you have a great little snack on a hot day. You may also know this dip spelled Baba Ghanoush.
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Gorgeous char! I love to include the skin in my dip - for added smoky flavor.

Baba Ghannooj

August 23, 2009

30 min or less active, 30 min or less total, appetizer, gluten-free, summer, vegan

What's a lovely thing to do with summer eggplant? Roast it and make it into this Mediterranean/Middle Eastern dip that takes no time to put together. Serve with some of my homemade pita chips and some fruity white wine, and you have a great little snack on a hot day. You may also know this dip spelled Baba Ghanoush.
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Information

Servings: 4
Time: 10 minutes active; About 30 minutes total
Price: About $3.25 total; $0.80 per serving
Nutrition (per serving):
Calories: 114.1
Protein: 2.7g
Fat: 1.1g
Saturated fat: 1.1g
Carbohydrates: 11.2g
Fiber: 3.8g
Sodium: 304mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1 lb eggplant
  • 1/4 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 2 Tbsp tahini
  • 1/2 tsp salt
  • 1/4 cup onions, chopped
  • 1 Tbsp parsley, chopped
  • 1 Tbsp EVOO

Preparation

  1. Cut off the eggplant top and prick several times with a fork. Roast 4" from a broiler or on the grill for about 20 minutes, turning to char on all sides. Let eggplant cool.
  2. Meanwhile, mix together lemon juice, garlic, tahini, salt and 2 Tbsp water in a blender or food processor.
  3. Most recipes ask you to peel the eggplant, but I don't. I love the purple flecks throughout the dip and the burnt/roasted taste the skin imparts. Throw the eggplant, peeled or not, in the food processor with the lemon juice mixture. Blend thoroughly.
  4. Spoon into a serving bowl and add chopped onion and parsley, and drizzle EVOO over top. Serve with carrots and/or my homemade pita chips.

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