Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1 large eggplant
- 1 can chickpeas, drained (garbanzo beans)
- 3 cloves garlic
- 1/4 cup lemon juice
- 3 tbsp tahini
- dash sea salt
- 1/4 cup olive oil
- 2 tbsp fresh chopped parsley (optional)
Preparation:
Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.
Enjoy with veggies, pita, or as a sandwich spread. I like to spread some baba ghanoush in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap.
Nutrition Facts (from Calorie Count):
One serving provides approximately:
Calories: 304, Calories from Fat: 118
Total Fat: 13.1g, 20%, Saturated Fat: 1.7g, 8%
Cholesterol: 0mg, 0%
Sodium: 58mg, 2%
Total Carbohydrates: 37.8g, 13%
Dietary Fiber: 11.8g, 47%
Sugars: 7.3g
Protein: 11.9g
Vitamin A 3%, Vitamin C 14%, Calcium 9%, Iron 23%, Based on a 2000 calorie diet
See also:
Chili Lime Baba Ganoush Recipe
Vegan Baba Ganoush with Parsley
Fat Free Baba Ganoush Recipe
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