Greek Baba Ganoush Recipe Video
Ingredients
| Eggplant | 1 Large, roasted, peeled, and chopped | |
| Tahini | 2 Tablespoon | |
| Lemon juice | 1⁄2 Tablespoon | |
| Extra virgin olive oil | 3 Tablespoon | |
| Garlic clove | 1 Large, crushed | |
| Low fat plain yogurt | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Pinch | |
| Pepper | 1 Dash | |
| Parsley | 1 Tablespoon, chopped (For Garnish) |
Nutrition Facts
Serving size
Calories 188 Calories from Fat 141
% Daily Value*
Total Fat 16 g24%
Saturated Fat 1.5 g7.7%
Trans Fat 0 g
Cholesterol 0.85 mg0.28%
Sodium 81.7 mg3.4%
Total Carbohydrates 10 g3.3%
Dietary Fiber 4.4 g17.6%
Sugars 3.8 g
Protein 3 g6.8%
Vitamin A 7.2% Vitamin C 15.1%
Calcium 5.4% Iron 4.8%
*Based on a 2000 Calorie diet
Directions
How to Roast an Eggplant:
1. Place the eggplant on a baking sheet and pop it into a 400 degree oven for about 20 minutes on each side. Let it cool for a couple of minutes. Peel it and cut it out.
For the Baba Ganoush:
2. In a blender take cut egg plant. Add garlic, tahini, lemon juice, plain yoghurt, extra virgin olive oil, salt and fresh black pepper. Blend it well. You need a creamy consistency. So if it is thick add more oil or a splash of water.
SERVING
3. Pour the Baba Ganoush from the blender into the serving plate. Serve it with pita bread and top it with a sprinkle of extra virgin olive oil and chopped parsley.
Editors Review
This Mediterranean eggplant dip is just ideal with grilled chicken or fish. You can even try it with plain and simple crackers. Preparation part is super easy and you can store it in refrigerator for few days. Prepare over the weekend and enjoy throughout the week.Comments
AnjaliD says :
blessy.matty says :
Chef
