Baba Ganoush – Eggplant Dip (Vegetarian)

Roasted eggplant is the basis to this delicious, Middle Eastern dip flavored with tahini perfect for parties. This healthy and low calorie version of Baba Ganoush is a must make.

Pin Baba Ganoush here.

Delicious and healthy eggplant dip! Baba Ganoush Low Calorie Low Fat Healthy Dip

I love to have cocktail parties. Why? Because I adore making appetizers and dips. Yes, adore!! In fact I look for excuses to make little finger foods. I come by this little fetish honestly. It must be  a family thing. First we all love dips, crackers and cheese and any little nibbles. I remember as a kid that we would always have a lot of little nibbles at get togethers.  So with pleasure, I present Baba Ganoush. Baba Ganoush is a Middle Eastern eggplant dip which uses distinctive Middle Eastern flavors you can find in your local grocery store.

Since the base of the dip is eggplant, it is also extremely diet friendly and a cinch to make. You roast the eggplant then whirl it up in the food processor with the other ingredients. Think of it as hummus with eggplant instead of chickpeas. It has a lot of same ingredients and goes terrifically with pita bread. If you are looking for some homemade pita bread, check out my recipe here.

 Delicious and healthy eggplant dip! Baba Ghanoush Low Calorie Low Fat Healthy Dip

Funnily enough, I have never been a Baba Ganoush fan in the past.  I absolutely love eggplant so I wanted to give it another try.  Plus we grew some of our own this year!  I am so glad I decided to be open-minded and try it again.  It was love at first bite.  What was not to love.  First of all I am a sucker for any type of roasted vegetable.  We roast every vegetable in this house – cauliflower, zucchini, parsnips, turnips, kale, you name it, we probably have roasted it.  Second I love tahini.

Tahini is sesame paste made from what else but sesame seeds.  If you have never had tahini, think of it as a peanut butter made of sesame seeds that you need to mix really well.  Also a little goes a long way.  It is strong.  Finally who can resist the flavor pairing of garlic and lemon.  It is like the quintessential pairing of food flavors.  Just for good measure there is my favorite herb, cilantro and, of course, Greek yogurt.  I should buy stock in Fage with the amount of yogurt I use.  If fact I am now buying it in big tubs from Costco.  I digress again.  This is supposed to be about the dip.  How about I just give you the recipe so you can try it for yourself?!

Delicious and healthy eggplant dip! Baba Ghanoush Low Calorie Low Fat Healthy Dip

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Delicious and healthy eggplant dip! Baba Ghanoush Low Calorie Low Fat Healthy Dip

Baba Ganoush

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings
Author Christie Daruwalla

Ingredients

  • 1 eggplant cut in half lengthwise
  • 2 tsp . olive oil
  • 1/2 tsp . kosher salt
  • 1/4 tsp . fresh ground black pepper
  • 3 tbsp . tahini
  • 2 garlic cloves chopped
  • 3 tbsp . lemon juice
  • 1/4 tsp . ground coriander
  • 2 tbsp . 0% fat Fage Greek Yogurt
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 425°.
  2. Place eggplant on a baking sheet skin side down.
  3. Rub 1 tsp. olive oil over each half.
  4. Sprinkle with salt and pepper.
  5. Roast for 20 minutes.
  6. Spoon out the pulp of the eggplant into a food processor. Discard the skin.
  7. Add the tahini, garlic, lemon juice, coriander and yogurt.
  8. Puree until fairly smooth.
  9. Pour into a bowl and stir in the cilantro. Serve with fresh pita bread.

Recipe Notes

Calories per serving 52/Fat 4 grams/Carbs 3 grams/Fiber 2 grams/Protein 2 grams


Happy Healthy Eating,

Christie

But wait, there is more. Check out these deliciously, healthy dips:

 

Sweet & Spicy - the perfect healthy dip - Blueberry Chipotle Dip www.fooddonelight.com #healthysnack #healthydip #yogurtdip

Blueberry Chipotle Dip

Asparagus-with-wasabi-dip-9306-textRoasted Asparagus with Wasabi Dip

Not just for sandwiches, cut up your pita and serve with my green lentil hummus for an extra little zing.

Not just for sandwiches, cut up your pita and serve with my green lentil hummus for an extra little zing.

Green Lentil Hummus 

Comments

  1. I love eggplant, but my husband doesn't. :( More for me! I’d like to invite you to share a post with us at the Clever Chicks Blog Hop this week! http://www.the-chicken-chick.com/2012/10/clever-chicks-blog-hop-5-happy-hen.html I hope to see you there! Cheers! Kathy The Chicken Chick
  2. I had an eggplant dip/spread at one of the fine restaurants around Disney. It was amazing. I'm wondering if you make your own tahini. I recently bought sesame seeds to make some. Just not sure how to do it.
    • Fooddonelight says
      Hi Diane, I have never made my own tahini. That sounds like fun. I cannot wait to see how yours comes out.
  3. yum! love this!
  4. Hope you are having a great fall weekend and thank you so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen
  5. I have never tried Baba Ghanoush, but I think I should :) Thanks so much for linking up with us at the Keep Calm & Link Up party - hope you are having a wonderful weekend so far!
  6. I love eggplant and this sounds wonderful. Thanks for sharing on Foodie Friends Friday and I hope you join us again
  7. I have never had Baba Ghanoush, but it sounds wonderful. Thanks you for sharing at All my Bloggy Friends. I'm looking forward to seeing what you share this week! :)
  8. Thanks for sharing this at the ‘Or so she says …’ link party! Hope to see you again this week (link party runs every Saturday – Tuesday). We’ve also got a fun “Favorites Things” giveaway going on right now. Please check it out! www.oneshetwoshe.com
  9. Holy moly!! I just made this & its more than fantastic!! It's so much fresher tasting than storebought. I added 4 garlic not two because I love garlic & it still tastes wonderful. Also I roasted the eggplant the day before because I got too busy to finish, I just scooped it out & put in refrigerator overnight & tossed it with all the juices right in blender with the rest the next day & it came out fine.
  10. For the Baba Ghanoush recipe: 1) Can you sub olive oil (allergy) for grape seed oil? 2) Is tahini paste smooth or little chunky from the seeds? My husband is on a low residue diet for diverticulosis? (No seeda, nuts, corn ~ his known triggers. I know there is controversy over the need for the diet, but my husband has had 2 colostomies and 2 reversals (everything is working normallyagain). Most people say find your trigger food and avoid. The seeds, nuts, and corns are most common triggers, and are my husband's the traditional triggers. I have heard KFC cole slaw triggers some. Dietitians don't really think that the low residue diet is the answer, but after going through this with my husband, we are not going to interfere with success. I thank you in advance for your help about the oil and paste!
    • Christie Daruwalla says
      Hi Kira, yes you can substitute any type of oil. Tahini is smooth, but I would check with his doctor.
  11. Is there a reason you discard the skin? Is it inedible?
    • Christie Daruwalla says
      Hi Amanda, The skin is edible but it won't puree as well so the texture will be different. You might have bits of skin left in the dip. If you don't mind that, go ahead and keep it on.

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