No, that isn't a nickname for a grandparent! Baba Ghanoush is an eggplant dip/spread that is scrumptious!!!! I bought some at the Farmer's Market last week and I absolutely loved it, so today I made my own. It's usually served with pita bread or pita chips but I use it as a vegetable dip. This is low calorie low carb and low fat, and very nutritious! It's easy to make, so give it a try.
1 large eggplant
1/4 cup lemon juice
1/4 c. tahini
2 T. sesame seeds, roasted
2 cloves garlic, minced
2 T. olive oil
salt to taste
Preheat oven to 400 degrees. Pierce the eggplant with a fork several times, then roast over a burner on the stove until the outer skin is charred. Wrap in tin foil and bake in oven for 30-40 minutes. Let it cool, then remove the charred skin.
Cut up eggplant into cubes and place in blender with all ingredients and puree. Refrigerate for at least 3 hours before serving.
Makes about 2-1/4 cups.
9 1/4 cup servings with 88 calories , 7 g. of fat, 6 g. carbs per serving.
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