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Baba Ghanoush (Eggplant Dip)


Recipe Summary:

Preparation Time: 1 hour

Number of Servings: 8

Cups of Fruits and Vegetables Per Person: 0.5



2 large eggplants (1¼ lbs.)

2 level Tbsp. tahini

4 cloves garlic, peeled and crushed with salt

3 Tbsp. fresh lemon juice or more to taste

4 Tbsp. cold water

¼ tsp. salt

Dash of freshly ground black pepper

½ tsp. olive oil

1 cup chopped tomato

½ cup diced onion



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.


Nutrition Facts

Baba Ghanoush (Eggplant Dip)

Serving Size ⅛ of recipe

Amount Per Serving

Calories 70 Calories from Fat 25

% Daily Value (DV)*

Total Fat 3g 4%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 80mg 3%

Total Carbohydrate 12g 4%

Dietary Fiber 5g 20%

Sugars 4g

Protein 2g

Vitamin A 4%

Vitamin C 15%

Calcium 4%

Iron 4%

* Percent Daily Values are based on a 2,000-calorie diet.


Diabetic Exchange**

Fruit: 0


Meat: 0

Milk: 0

Fat: 0

Carbs: 0

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.


Source: Centers for Disease Control and Prevention, “Fruits and Veggies: More Matters”


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