You are here:About>Food & Drink>Low Fat Cooking> Vegetables/Vegetarian> Eggplant Dip - Baba Ghanoush
About.comLow Fat Cooking
At a Glance
Cook Time : 50min
Course : Appetizer
Special : Low Fat
Type of Prep : Blend / Process, Roast
Cuisine : Middle Eastern
Occasion : Party, Picnic, Potluck
 
Newsletters & RSSEmail to a friendSubmit to Digg

Eggplant Dip - Baba Ghanoush

From Fiona Haynes,
Your Guide to Low Fat Cooking.
FREE Newsletter. Sign Up Now!
One of my all-time favorite dips is eggplant dip, or Baba Ghanoush. Low in saturated fat and with no cholesterol, this a healthy appetizer to enjoy with whole wheat pita wedges or fresh vegetables.

INGREDIENTS:

  • 1 large or 2 medium eggplant
  • 2 garlic cloves, crushed
  • 2 tbsp tahini (sesame paste)
  • 1/4 cup scallions, finely chopped
  • Juice of one lemon
  • 1/4 cup chopped parsley
  • Paprika

PREPARATION:

Preheat oven to 400 degrees. Prick eggplant all over with a fork. Place in oven for 45-50 minutes until very soft. Remove from oven, plunge in cold water to cool or simply wait for the eggplant to cool.

Peel and chop cooked eggplant. Place in a blender with the garlic, tahini, scallions, lemon juice and parsley. Blend until almost smooth. Refrigerate until ready to serve. Just before serving, sprinkle a little paprika on top. Enjoy with whole wheat pita bread wedges or cut vegetables.

Makes 2 Cups.

Per 1/4 cup serving: Calories 42, Calories from Fat 16, Total Fat 2g (sat 0.3g), Cholesterol 0mg, Sodium 8mg, Carbohydrate 5.2g, Fiber 1.6g, Protein 1.4g

User Reviews Write Review
Cholesterol Resources

Manage Your CholesterolWhich Fats Are Healthy?Cholesterol QuizLow Cholesterol DietCholesterol Podcast

 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Corrections | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.