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Baba Ghanoush With Pita Chips

Yield 6 servings (serving size: 1/4 cup dip and 4 pita wedges)
Baba Ghanoush (bah-bah-gah-NOOSH) is a Middle Eastern dip typically made from eggplant, tahini, olive oil, and lemon juice. Look for tahini in the peanut butter or ethnic section of your grocery.


  • 3 (6-inch) pitas, cut into 8 wedges
  • 1 eggplant, cut in half lengthwise (about 1 pound)
  • 2 tablespoons tahini (sesame seed paste)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 145
  • fat 5.3 g
  • satfat 0.7 g
  • protein 4.1 g
  • carbohydrate 21 g
  • cholesterol 0 mg
  • iron 1.2 mg
  • sodium 455 mg
  • caloriesfromfat 32 %
  • fiber 2.1 g
  • calcium 37 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place pita wedges in a single layer on a baking sheet. Bake at 400° for 9 minutes or until crisp and browned.

  3. Pierce skin side of eggplant several times with a fork. Place cut side down on a baking sheet covered with aluminum foil. Bake at 400° for 25 minutes or until eggplant is tender when pierced with a fork. Remove eggplant from baking sheet, and cool.

  4. Scoop out pulp with a spoon, and place pulp in a food processor. Add tahini and remaining ingredients; process until smooth, scraping down sides of bowl once.

Oxmoor House Healthy Eating Collection