Baba Ghanoush
Summary
Yield
Source World Food Wine
Prep time 15 minutes Recipes Snack Lunch Appetizer Light meal Spreads North Africa Moderate Middle East Egypt Dips
Description
This is a tasty dip made from cooked aubergine, mashed and flavored with various seasonings. It is popular in Egypt and the Middle East. Baba ghanoush can appear as an Egyptian appetizer or as part of Lebanese mezze.
Ingredients
1 eggplant (large ) 1 eggplant (large ) 3⁄4 Cup breadcrumbs 2 Tablespoon yogurt (plain) 1 Tablespoon vinegar 2 Tablespoon lemon juice 1⁄4 Cup olive oil 1 onion (medium sized) 1⁄2 Cup parsley (fresh leaves) 1 Teaspoon salt (or season to taste) 1⁄2 Pinch pepper (optional or to taste)
Instructions
- Preheat oven to 350°F (180°C).
- Cook whole eggplant and onion in the oven for about 60 minutes or until tender.
- Remove from oven. Let them cool.
- Once cooled enough to be handled, peel and cut into chunks.
- Put cooked eggplant and onion in a food processor with the rest of ingredients and process until smooth. Season to your taste and serve.
Metric
1
large eggplant
1
medium sized onion
100 g
breadcrumbs
30 ml
plain yogurt
3
garlic cloves, peeled
50 g
parsley leaves
15 ml
vinegar
30 ml
lemon juice
75 ml
olive oil
salt to taste
Nutrition facts
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
103.16
Calories From Fat (51%)
53.04
% Daily Value
Total Fat 6.02g
9%
Saturated Fat 0.88g
4%
Cholesterol 0.19mg
0%
Sodium 297.48mg
12%
Potassium 191.35mg
5%
Carbohydrates 11.18g
4%
Dietary Fiber 2.53g
10%
Sugar 2.40g
Sugar Alcohols 0.00g
Net Carbohydrates 8.65g
Protein 2.06g
4%
Notes
This traditional dip can be served with crackers or a flat bread such as pita bread -plain or toasted- as an appetizer, snack, or part of a meal.
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Summary
| Yield | |
|---|---|
| Source | World Food Wine |
| Prep time | 15 minutes |
| Recipes | Snack Lunch Appetizer Light meal Spreads North Africa Moderate Middle East Egypt Dips |
Description
This is a tasty dip made from cooked aubergine, mashed and flavored with various seasonings. It is popular in Egypt and the Middle East. Baba ghanoush can appear as an Egyptian appetizer or as part of Lebanese mezze.
Ingredients
| 1 | eggplant (large ) | |
| 1 | eggplant (large ) | |
| 3⁄4 | Cup | breadcrumbs |
| 2 | Tablespoon | yogurt (plain) |
| 1 | Tablespoon | vinegar |
| 2 | Tablespoon | lemon juice |
| 1⁄4 | Cup | olive oil |
| 1 | onion (medium sized) | |
| 1⁄2 | Cup | parsley (fresh leaves) |
| 1 | Teaspoon | salt (or season to taste) |
| 1⁄2 | Pinch | pepper (optional or to taste) |
Instructions
- Preheat oven to 350°F (180°C).
- Cook whole eggplant and onion in the oven for about 60 minutes or until tender.
- Remove from oven. Let them cool.
- Once cooled enough to be handled, peel and cut into chunks.
- Put cooked eggplant and onion in a food processor with the rest of ingredients and process until smooth. Season to your taste and serve.
Nutrition factsPercent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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Notes
This traditional dip can be served with crackers or a flat bread such as pita bread -plain or toasted- as an appetizer, snack, or part of a meal.
Bookmark/Search this post with
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Remarkable
A dip made from eggplant -or aubergine- roasted and mashed with seasonings.
moderate, takes time
dips & spreads
North Africa & Middle East food recipes