Baba Ganoush

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 327.8
  • Total Fat: 16.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 349.5 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 7.6 g
  • Protein: 8.2 g

View full nutritional breakdown of Baba Ganoush calories by ingredient
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Fabulous eggplant dip goes nicely with lamb shoulder or at a party. Fabulous eggplant dip goes nicely with lamb shoulder or at a party.
Number of Servings: 6


    4 Baby eggplants or 2 regular - about 1.2 pounds
    Extra virgin olive oil, divided
    Kosher salt
    1-2 Tbs Tahini
    2 Garlic cloves
    Juice of a lemon (to taste, anywhere from 1/2 to whole)
    Handful of fresh Cilantro
    1/2 tsp ground cumin


Cut eggplants in half and score several times across the fruit. Drizzle with olive oil (about 2-3 TBS) and salt and pepper. Grill, flesh side down, until carmelized and soft and the skin is almost black and loose. Pull off the grill and set aside to cool. When cool enough to handle, cut off the tops, cut into large chunks (maybe 4 per fruit) and put into the food processor with whole, peeled garlic cloves, tahini (start with 1 TBS, you can add more later), lemon juice, roughly chopped cilantro, and ground cumin. Blend and pour olive oil through the top opening and watch for the Baba Ganoush to get smooth. Taste and adjust seasoning, lemon, tahini, and olive oil as needed. Serve with pita - cut into strips or wedges and toss with olive oil and spice (Za-atar or the spice blend out of a Near East tabouleh package - be creative - oregano, salt, thyme, whatever) and put in a 375 oven for about 7 minutes. The dip can be served warm or cold, but the pit crisps are best hot. Enjoy.

Number of Servings: 6

Recipe submitted by SparkPeople user ZOESHALL.

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