- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 155.7
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 211.4 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.7 g
- Protein: 4.1 g
Lap-band Friendly: baba ghanooshSubmitted by: SUBPOPTART
Introductioneggplant dip eggplant dip
1 large eggplant
1/2 tsp salt
1/4 cup tahini
lemon juice of one lemon
1 clove garlic crushed
2 tablespoons olive oil
place in oiled broiler pan and broil, turning eggplant several times until the skin is charred and the pulp is soft.
Cool slightly, then peel. Puree eggplant pulp in food processor along with tahini, garlic, salt and lemon juice to taste. Transfer mixture to serving bowl. Drizzle with a little olive oil. Sprinkle with paprika and finely chopped parsley. Serve with warm peda bread wedges.
Number of Servings: 6
Recipe submitted by SparkPeople user SUBPOPTART.
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Member Ratings For This Recipe
I *love* baba ghanoosh (sometimes I see it spelled "baba ghanooj")...ate it a lot when we were in the Middle East. I don't make it as often as I want it, but I should! The preparations are involved, but so worth it. We were told the name means "Spoiled Baby" because of the work involved in fixing! - 8/18/10
I've been hunting for this recipe for a very long time.I love this dish but have never made it at home.Now I will definitely try it today itself!!Thank You. - 5/19/09
Reply from SUBPOPTART (5/19/09)
I was actually trying to find a healthier version. This is an old Armenian recipe I knew the Tahini would raise the calories....but wow!
Here's a link to a lower calorie version.