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.

Recipe by Oxmoor House January 2002

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Recipe Summary

Yield:
6 servings (serving size: 1/4 cup dip and 4 pita wedges)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

145 calories; fat 5.3g; saturated fat 0.7g; protein 4.1g; carbohydrates 21g; iron 1.2mg; sodium 455mg; calories from fat 32%; fiber 2.1g; calcium 37mg.
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