Serve as a dip with warm pita bread, crackers, and fresh vegetables, or use baba ganoush as a condiment in your favorite Mediterranean meals!
Serving Size: 1/4 cup
Yield: 6 servings
Ingredients:
- 1 roasted globe eggplant (or 4 Ichiban eggplant)
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Directions:
- Preheat oven to 400˚F. Lightly grease a baking sheet.
- Use a fork to poke holes in the eggplant skin, then place on baking sheet. Roast eggplant for 30-40 minutes, turning occasionally. (Or use grilled eggplant; see Herb-Grilled Eggplant recipe)
- Remove eggplant from oven and let cool. Then cut into a few large pieces to fit into food processor or blender. Add remaining ingredients and blend until smooth.
Nutrition Information / Amount per serving:
Calories – 80
Total fat – 6 g
Saturated fat – 1 g
Cholesterol – 0 mg
Sugars – 3 g
Protein – 1 g
Total Carbohydrates – 6 g
Dietary Fiber – 3 g
Sodium – 80 mg
Added sugar – 0 g
For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!
The Kendall Reagan Nutrition Center is in the Department of Food Science and Human Nutrition, part of CSU’s College of Health and Human Sciences.
