This is a traditional eggplant dip (or Baba Ghanoush) prepared on the grill. Roasting the eggplant an open flame adds a depth of flavor that is key for this dish.
- 2 large eggplants, 14 to 16 ounces/400 to 450 g
- 1 cup/240 mL chopped tomato
- 1/2 cup/120 mL diced onion
- 4 cloves garlic, peeled and crushed
- 3-4 tablespoons/45 to 60 mL cold water
- 3 tablespoons/45 mL fresh lemon juice
- 2 tablespoons/30 mL tahini
- 1 teaspoon/5 mL olive oil
- 1 teaspoon/5 mL salt
- Dash of freshly ground black pepper
- 6 pita bread pockets
To prepare dip: Pierce eggplants in several places with a fork and grill over a low direct heat on all sides until it collapses and the flesh begins to soften. Remove from grill and allow to cool. Cut each eggplant lengthwise and scoop out cooked flesh. Place in food processor, leaving brown liquid and skins behind. Add tahini, garlic, tomato, onion, lemon juice, salt, pepper, and olive oil to eggplant and process until smooth.
Place mixture in a serving dish and garnish with parsley or tomatoes.
Grill pita over direct medium heat until lightly toasted. This should take roughly 3 to 5 minutes. Cut pita into wedges and serve with dip.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||5 g|