Baba Ganoush Eggplant Dip
Try this Middle Eastern dip to impress your friends at the next party!
2 large eggplants
1 Tbsp olive oil
3 Tbsp lemon juice
1/3 cup tahini
2 cloves garlic
½ tsp ground cumin
- Preheat oven to 2000 Place eggplant whole on baking tray. Bake for 30 minutes or until soft and wrinkled.
- Slice eggplant open, using a spoon remove flesh, place into food processor. Discard eggplant skins.
- Add oil, lemon juice, tahini, garlic and cumin and blend until smooth.
- Serve* with fresh vegetables and crackers.
Dip will refrigerate covered for 3-4 days.
© Recipe and Image kindly provided by Sanitarium Health & Wellbeing Company.
For more Sanitarium recipes please go to www.sanitarium.com.au/recipes .
Disclaimer: The above recipe meets Diabetes NSW nutrient criteria. However, the opinions expressed on Sanitarium do not necessarily reflect the views of Diabetes NSW.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian for individualised advice.