Baba Ghanoush

Summary

Yield	10 Servings
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.