Mix up your hummus habit will a bowl of smoky and satisfying babaganoush, a traditional Middle Eastern eggplant dip. High in iron, potassium, B vitamins, and manganese, this delicious recipe would be a welcome addition to any tailgate or tapas menu. Serve it with crackers and sliced veggies, or spread it on a sandwich in place of an unhealthy condiment.
This lightened-up version eliminates olive oil from traditional recipes but not at the price of flavor or texture. Keep reading for this easy dip recipe.
1 large eggplant (about 1 pound)
1 clove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice
- Preheat oven to 450°F. Prick eggplant with a fork, and place it on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth, and transfer to a medium bowl.
- On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice.
- Season with more salt, to taste. Garnish with additional parsley.
- Appetizers, Dips
- Mediterranean/Middle Eastern
- 4 (1/3-cup) servings
- Calories per serving