Baba Ghanoush With Pita Chips

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.

Yield: 6 servings (serving size: 1/4 cup dip and 4 pita wedges)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 5.3g
  • Saturated fat: 0.7g
  • Protein: 4.1g
  • Carbohydrate: 21g
  • Cholesterol: 0mg
  • Iron: 1.2mg
  • Sodium: 455mg
  • Calories from fat: 32%
  • Fiber: 2.1g
  • Calcium: 37mg

Ingredients

  • 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

Preparation

  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.
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