Dipping in Eggplant-Baba Ganoush

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I’ve always been a big fan of hummus, a creamy, savory spread made with chickpeas, tahini, and olive oil. I spread it on my veggies, on my pitas, use as a substitute for mayo, or dollop on falafels. I’m sorry hummus, but I’ve found a new love. A low carb, high fiber eggplant dip originating in the Middle East called Baba Ganoush. I’ve heard of this delicious spread and dip before, but have never tried it. Well, of course I’m all for trying new things. I absolutely love it!

I have had baba ganoush with pita chips, spread it on my egg sandwich this morning and even made a delectable Spinach and Tomato Lavash Wrap with Goat Cheese and Baba Ganoush for lunch. I think I’m obsessed and will be sure to have this on hand all the time.

Baba Ganoush

1 large eggplant
1/4 cup tahini
3 garlic cloves, pressed
1/4 cup lemon or lime juice
3/4 tsp cumin
1/4 tsp salt
1 Tb olive oil
1 Tb fresh flat leaf parsley or 1 tsp dried parsley
5 kalamatta olives, sliced in half

Preheat oven to 375 F. Place eggplant over stove top burner flame on medium heat and roast, rotating and allowing skin to blacken and blister on all sides, about 5 minutes-8 minutes.

Place eggplant on cookie sheet transfer to oven. Bake 20-25 or until soft.

Allow to cool slightly. Peel off skin.

In food processor, pulse eggplant until smooth. Pour pureed eggplant into a medium bowl. Combine eggplant puree, tahini, garlic, lime juice, cumin and salt. Mix gently. Drizzle with olive oil, olives and parsley.

Serve with flat bread, pita chips, vegetables or spread on a sandwich.

Makes 8 – 1/4 cup servings or 16 – 2 Tb servings. Prep 10 min. Cook 35 min.

You may also enjoy
Spinach and Tomato Lavash Wrap with Goat Cheese and Baba Ganoush

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