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.
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.
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?!
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- 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
Preheat oven to 425°.
Place eggplant on a baking sheet skin side down.
Rub 1 tsp. olive oil over each half.
Sprinkle with salt and pepper.
Roast for 20 minutes.
Spoon out the pulp of the eggplant into a food processor. Discard the skin.
Add the tahini, garlic, lemon juice, coriander and yogurt.
Puree until fairly smooth.
Pour into a bowl and stir in the cilantro. Serve with fresh pita bread.
Calories per serving 52/Fat 4 grams/Carbs 3 grams/Fiber 2 grams/Protein 2 grams
Happy Healthy Eating,
But wait, there is more. Check out these deliciously, healthy dips: