Babaganoush - Eggplant Dip - 1/2 Cup Serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Large or 2 medium size Eggplants (about 2 cups cooked)1 Large lemon 1/2 Clove of garlicDash of salt and black pepper to taste
This dish starts by cooking the eggplant. If you have access to a barbeque, cook the eggplant whole until soft and skin is somewhat charred (about 10 minutes). The eggplant can also be cooked in the oven, cut in half with skin down, at 450 degrees until soft (about 15 minutes).
Once the eggplant is soft, cut in half and use a spoon to scoop out the flesh of the eggplant. Put it in a blender with the garlic, lemon juice, salt and pepper to taste. Blend until smooth and let it cool!
Delicious, healthy dip for veggies or pita. Tastes great along side hummus. Also a tasty spread for sandwiches!
Makes 4 1/2-Cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HOPELS.
Once the eggplant is soft, cut in half and use a spoon to scoop out the flesh of the eggplant. Put it in a blender with the garlic, lemon juice, salt and pepper to taste. Blend until smooth and let it cool!
Delicious, healthy dip for veggies or pita. Tastes great along side hummus. Also a tasty spread for sandwiches!
Makes 4 1/2-Cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HOPELS.
Nutritional Info Amount Per Serving
- Calories: 14.4
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 40.7 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.1 g
- Protein: 0.5 g
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