This traditional Middle Eastern dip boasts a delectable smokiness that comes from charring eggplant under the broiler. Serve babaganouj with warm whole-wheat pita wedges and raw vegetable dippers.
  • 1 large eggplant (about 1 pound)
  • 1 large clove garlic, peeled
  • 1 small onion, quartered
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons tahini (sesame paste)
  • 4 teaspoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced parsley

1. Preheat broiler. Pierce eggplant in several places with a fork. Place on broiler pan and broil as close to the heat as possible, turning frequently, 15 minutes, or until skin is charred and cracked all over. When cool enough to handle, halve eggplant lengthwise. Peel and discard as many seeds as possible.

2. In food processor, combine garlic and onion and coarsely chop. Add eggplant, lemon juice, tahini, oil, salt, and pepper and coarsely puree.

3. Transfer mixture to serving bowl and sprinkle with parsley.

Nutritional Information
Per serving: 85 calories, 5.9g total fat, 0.8g saturated fat, 3.3g monounsaturated fat, 1.5g polyunsaturated fat, 3.4g dietary fiber, 2g protein, 8g carbohydrate, 0mg cholesterol, 397mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version

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