Baba Ghanoush

Summary

Yield
10 Servings
Source

World Food Wine

Prep time15 minutes
RecipesSnack Lunch Appetizers Light meal Spreads Dips Egypt North Africa Middle East Moderate

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 )
3⁄4Cupbreadcrumbs
2Tablespoonyogurt (plain)
1Tablespoonvinegar
2Tablespoonlemon juice
1⁄4Cupolive oil
1 onion (medium sized)
1⁄2Cupparsley (fresh leaves)
1Teaspoonsalt (or season to taste)
1⁄2Pinchpepper (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.