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Recipe
Baba Ghannouj (Eggplant Dip) Recipe
| Servings: 5 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 5 servings | |
| Calories 6 | |
| Calories from Fat 1 | 17% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 42mg | 1% |
| Total Carbs 1.19g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.82g | 1% |
| Protein 0.2g | 0% |
Ingredients Convert Measures
- 1 lrg round eggplant (aubergine)
- 2 x or possibly 3 cloves of garlic
- 60 x milliliters (3 ounce., 4 Tbsp ) tahini
- 60 x milliliters (2 ounce., 4 Tbsp ) lemon juice
- salt, red pepper
- extra virgin olive oil
- minced parsley
- slices of red bell pepper to garnish
Directions
- Cook the eggplant in a warm oven or possibly on a fork over the flame of a gas stove.
- When it is well cooked through and the skin is blackened, douse with cool water, peel and chop into small pcs. Mash two or possibly three cloves of garlic to a paste with about the same volume of salt. Add in eggplant, mash to a smooth consistency and blend the tahini and lemon juice to make the Arab version of this dish; omit the tahini for the Turkish version. Serve in a bowl with little extra virgin olive oil on top and garnish with minced parsley, red pepper slices and a dusting of red pepper.
- Serves five.
