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Foodie Friday - Baba Ganoush

by Scott G. on August 23, 2013

The end of summer is the perfect time for eggplant! This grilled Middle Eastern dip is healthy and easy to make. Try it as a dip with fresh veggies and pita bread OR spread it on sandwiches to replace high-fat condiments like mayonnaise.

INGREDIENTS

2 medium eggplants
4 cloves garlic
1/4 cup fresh lemon juice
2 tbsp Tahini
1 1/4 tsp salt
Extra-virgin olive oil for garnish (optional)

INSTRUCTIONS

Preheat grill to medium-high. Poke eggplant all over with a fork. Thread garlic onto a skewer. Grill the eggplants, turning occasionally until charred and tender - about 5 minutes. Add garlic and continue grilling both for another 5 - 6 minutes. Remove from grill and allow to cool.

When cool enough to handle, peel eggplants and chop into smaller cubes. Place cubed eggplant and garlic in a food processor or blender. Add lemon juice, Tahini and salt and process until almost smooth. Place Baba Ganoush in a serving dish and drizzle with a small amount of olive oil for garnish.

Serve with sliced pita bread and/or fresh vegetables.

NUTRITION

Per 1/4 cup serving: 32 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 245 mg sodium, 5 g carbs and 1 g protein.

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