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Baba Ganoush

Serves

Serves Icon

6

Cost/Serving

Cost Per Serving Icon

0.71

Serving Size: 1/3 cup

Ingredients

  • 1 medium eggplant (about 1 pound)
  • 1/2 teaspoon plus 1 tablespoon oil (canola or olive)
  • 1 garlic clove, minced
  • 2 tablespoons lemon juice
  • 1/2 cup tomato sauce or roasted red peppers
  • 1/4 teaspoon salt
  • 1 cup canned chickpeas (drained and rinsed)

Instructions

  1. Preheat oven to 425 degrees F.
  2. Wash eggplant. Prick five or six times with a fork and rub with the 1/2 teaspoon oil. Place on a baking sheet.
  3. Bake 20 minutes or until tender.
  4. Place the eggplant in the refrigerator. Let rest for 10 minutes or until cool to the touch.
  5. Place the tablespoon oil, garlic, lemon juice, tomato sauce or roasted red peppers, salt, and chickpeas in a blender. Blend until smooth.
  6. Remove the stem and skin from the eggplant. Add to the blender and blend until smooth.
  7. Store in an airtight container in the refrigerator.
  8. Serve warm or chilled. Wrap in a tortilla or pita, or use as a dip for sliced vegetables or crackers.

Tips

It is not necessary to remove all the skin from the eggplant.

Roasted red peppers can be found at the store in a jar.

Print Recipe

Print Recipe

Nutrition Facts

6 servings per recipe
Serving Size: 1/3 cup
Amount Per Serving

Calories 80

 
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 0g
0%
Trans Fat 0g
 
Cholesterol 0mg
0%
Sodium 250mg
11%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
14%
Total Sugars 4g
 
Includes 0g Added Sugars
0%
Protein 3g
 
Vitamin D 0mcg
0%
Calcium 22mg
2%
Iron 1mg
6%
Potassium 271mg
6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently available for the recipe. We will be updating the information shortly.