When you want an exotic dip that goes beyond your basic salsa or guacamole, consider this traditional baba ghanoush recipe. This recipe feature traditional ingredients that blend so well this dip will taste like you really did spend hours slaving in the kitchen! Use vegetables to dip in this dish and you’ll have a dip that won’t make you worry about your weight.
- 1 oz. tahini paste
- 1 tbsp. sesame seeds
- 1/2 large eggplant
- 1 garlic clove, grated
- 1/4 tsp. salt & pepper
- 1 oz. lemon juice
- 1 tbsp. extra virgin olive oil
- Preheat oven to 400° F.
- Spray a baking sheet with cooking spray.
- Place the eggplant on the baking sheet and poke holes in it with a fork, all the way around.
- Roast for 40 to 50 minutes, turning once in awhile until soft.
- Place eggplant in bowl of cold water until cool enough to touch, then peel off skin and remove stem.
- Chop eggplant and place in the bowl of a food processor along with garlic, tahini, lemon juice and sesame seeds. Run until smooth.
- Season with salt and pepper to taste then transfer to mixing bowl, slowly stirring in olive oil.
- Chill for 3 hours in the refrigerator then serve.
|Serving Size 2 tbsp.|
|Amount Per Serving||% Daily|
|Total Fat 5.2g||8%|
|Saturated Fat 0.7g||4%|
|Trans Fat 0g||0%|
|Total Carbohydrate 4.6g||1%|
|Dietary Fiber 2.2g||9%|
- 8 minutes of low impact aerobics.
- 6 minutes of running
- 13 minutes of water volleyball.
Burn off the calories in 1 serving of baba ghanoush by:
- Do this: Use ½ tbsp. of olive oil and 1 tbsp. of water instead of 1 ½ tbsps. oil.
- The result? 11 calories per serving.