Baba Ghanouj - Middle Eastern Eggplant Dip Recipe

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Baba Ghanouj - Middle Eastern Eggplant Dip
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Ingredients
11
Count
Nutrition
82
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350.
  2. Line baking sheet with foil and spray lightly with non stick cooking spray.
  3. Slice egglplant(s) in half lengthwise, and place face-down on baking sheet.
  4. Bake for 30-45 minutes, or until very tender.
  5. Cool until comfortable to handle.
  6. Scoop out the eggplant flesh and discard the skin.
  7. Place in food processor wth garlic, lemon juice, tahini, salt and corriander.
  8. Puree until smooth.
  9. Add minced parsley and pulse to combine.
  10. Pour into bowl, check for salt, add pepper and cayenne (if using).
  11. Chill for half hour, or until ready to serve.
  12. Top with a drizzle of olive oil and some parsely.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 82.25 Kcal (344 kJ)
Calories from fat 47.84 Kcal
% Daily Value*
Total Fat 5.32g 8%
Sodium 199.23mg 8%
Potassium 238.49mg 5%
Total Carbs 7.87g 3%
Sugars 3.38g 14%
Dietary Fiber 2.83g 11%
Protein 2.54g 5%
Vitamin C 6.6mg 11%
Iron 0.4mg 2%
Calcium 24.2mg 2%
Amount Per 100 g
Calories 83.82 Kcal (351 kJ)
Calories from fat 48.75 Kcal
% Daily Value*
Total Fat 5.42g 8%
Sodium 203.03mg 8%
Potassium 243.05mg 5%
Total Carbs 8.02g 3%
Sugars 3.44g 14%
Dietary Fiber 2.88g 11%
Protein 2.59g 5%
Vitamin C 6.7mg 11%
Iron 0.5mg 2%
Calcium 24.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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