Baba Ganoush (Eggplant Dip)


  • 2 large eggplants (1¼ lbs)
  • 2 level Tbsp tahini
  • 4 cloves garlic, peeled and crushed with salt
  • ½ cup onion, diced
  • 1 cup tomato, chopped
  • 3 Tbsp fresh lemon juice or more to taste
  • 3 to 4 Tbsp cold water
  • 1/4 tsp salt
  • Dash of freshly ground black pepper
  • 1 tsp olive oil
  • Preparation:

    Pierce the eggplants in several places with a toothpick. If you are cooking indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam. If you are cooking over coals, grill the eggplant until blackened, collapsed, and cooked through. Dump the eggplant into a basin of cold water; peel while it’s still hot and allow it to drain in a colander until cool. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree. In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture contracts. Thin with the water. With the machine running, add the eggplant and the salt, pepper, and olive oil. Spread out in a shallow dish and garnish with pepper, parsley, and tomatoes. 

    Servings: Family Style

    Values per serving:
    Calories: 76, Total Fat: 2 g
    Fiber: 4 g