Baba Ganoush ©
Impress your friends with this homemade Middle Eastern dip at the next party!
Details
- Serves 12
- 6 Ingredients
- 30 Minutes Cook
- Easy
Nutrition per serve
- Energy 500kJ
- Protein 4g
- Fat (total) 9g
- - Saturated Fat 1g
- Carbohydrate (total) 4g
- Fibre 4.8g
- Sodium 15mg
Ingredients
2 large eggplants
1 tablespoon olive oil
3 tablespoons lemon juice
1/3 cup tahini
2 cloves garlic
½ teaspoon ground cumin
Method
- 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.
Dietitian Notes / Recipe Tips
Dip will refrigerate covered for 3-4 days.
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Provider Acknowledgement
Recipe and image reproduced with permission from Sanitarium Health & Wellbeing Company. For more Sanitarium recipes please go to www.sanitarium.com.au/recipes .
