Baba Ghanoush with Red Pepper Swirl

recipe
Baba ganoush is a Greek dip made from eggplant and is similar to hummus.  The swirl of roasted red peppers gives this dip incredible flavor.  Serve with pita chips.

Yield:

12 servings (serving size: 1/2 cup dip and 3 pita wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 164
Caloriesfromfat 27 %
Fat 5 g
Satfat 0.7 g
Monofat 2.6 g
Polyfat 1.3 g
Protein 4.9 g
Carbohydrate 26.8 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 337 mg
Calcium 50 mg

Ingredients

3 (1-pound) eggplants
1/4 cup fresh lemon juice
2 tablespoons extravirgin olive oil
3 tablespoons tahini (sesame-seed paste)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, peeled
1/4 cup fat-free sour cream
1 (7-ounce) bottle roasted red bell peppers, drained
6 (6-inch) pitas, each cut into 6 wedges

Preparation

Preheat oven to 375°.

Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Bake at 375° for 45 minutes or until tender. Cut eggplants in half; scoop out pulp. Drain eggplant pulp in a colander for 30 minutes. Place pulp in a food processor; pulse 5 times. Add juice and next 5 ingredients (through garlic), and process until almost smooth. Remove from processor.

Combine sour cream and bell peppers in food processor, and process until smooth. Swirl bell pepper mixture into eggplant mixture, if desired. Serve with pita wedges.

David Bonom,

Cooking Light

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note