Eager for Exotic Eggplant ? Try this Dip

 

There’s something quite magical about dips ! Think about how boring and plain chips, nuggets and veggies would be without the glamorous DIP. I LOVE dips and  cannot do without them . One of my absolute favorite is an eggplant based dip called Baba Ganoush. It conjures up memories of the  Moroccan restaurant with  dancers and exotic music where I first fell in love with this dish with just one glorious dip. I revamped the recipe with some ‘ Nutrition Bytes’  and  came up with a mouth-watering delicious luscious dip which tastes DELISH with pita bread, pita chips or as a spread on flatbread sandwich. White beans and  tahini ( sesame seed paste) increase the fiber . Roasting the eggplant give it a mild smokey flavor and makes it a Dip to Die for !

Aliases for Eggplant

Called Eggplant in the US, Canada and Australia ;  Aubergine in Britain and France ;  Brinjal in South Africa and India;  Melanzane in Italy which means Crazy apple

Some Nutrition Nuts and Bolts about the key ingredients

Eggplant :  has notable levels of dietary fiber, potassium, manganese, copper, B vitamins, folate, and magnesium. Eggplants also have good antioxidant content. Nasunin, a powerful antioxidant  helps protect lipids surrounding brain cells from damage. It also works to hunt down and neutralize free radicals in the body, which helps fight against various forms of cancer. Nasunin is found in the skin of eggplants only, so although you may not get it in this dip make sure to leave it on when you cook it up!

Olive Oil : delivers a good dose of Mono Unsaturated Fatty Acids (MUFA) healthy fats , Omega 3,  powerful antioxidants and polyphenols. The  extra virgin variety has the highest heart healthy benefits so use generously.

Beans : bursting with all the goodness of fiber and antioxidants , beans are my favorite  ‘add on ‘ to any dish.

Sesame seeds : High in folate, Vitamin E and MUFA  sesame seeds improve in flavor when roasted.

 

Baba Ganoush Eggplant Dip

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 10-12 servings

Serving Size: 4 oz

Ingredients

  • 2 large Eggplants
  • 3 cloves Garlic
  • 2 tbs Olive Oil
  • 2 tbs Lemon Juice
  • 2 tbs Tahini or Roasted Sesame Seeds ( optional)
  • 1/2 cup canned Butter Beans
  • 1 tsp Chilli Powder or Chilli Flakes
  • 1/2 tsp Cumin powder
  • 1/2 tsp Salt

Instructions

  1. Poke Eggplant with a fork and bake at 400 degrees for 45 minutes or till soft.
  2. Cool slightly and scoop out inside of eggplant, leaving skin behind.
  3. In a blender or food processor, combine eggplantand remaining ingredients untill smooth.
  4. If using sesame seeds instead of tahini, roast seeds lightly and then process with ingredients.
  5. Enjoy with Pita chips, Tortilla chips, as a Pita sandwich spread or just simply serve as a side.
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To read more about the benefits of Olive Oil read my post on a Heart Healthy Version of butter chicken

Make sure you  peek into my new  ” About Me ” page !

Comments

  1. I love Baba Ganoush! I have never made it myself – you have inspired me :)

  2. This looks very very good. And right up Laura's alley. thanks for sharing

    • Sorry, Usually see all my comments and reply .. but missed this one ! Glad you like it :) Maybe you cn print the recipe out for Laura. On another note .. my new post is up with THE title :)

  3. Hey Sue, Have tried this dip when we visited turkey and it was out of the world !! Hmm … maybe will give it a shot ! seeme quite simple really ! Great pics and Hav a great turkey day .. love penny

    • Am sure they have the real deal in turkey !! Try it and let me know how it went !! happy Thanksgiving to you too :) Hugs to the boys and mark

  4. DID not know about the skin of the Eggplpant being the antioxidant rich stuff ! Heard in theory abt nasusin .. will make sure I keep the skin on. i use it a bit ! Could you not blend it into the dip ? Just wondering abt that …. As usual You top the charts with all the valuablle info which I come to your BUZZ !!

    • Thanks Steve ! I tried the recipe with the skin and it tasted bitter… probably due to the fact that it wan'nt really cooked.. I mean the inside was . I have used eggplant with skin in other dishes and they taste great, but tasted quite bitter in the dip and when I did the taste test with my family .. It failed so :( Try it and let me know !

  5. Love The dip .. glad U did not post on turkey or pumpkin pie .. so tired of those posts !! Have shared the recipe on my Fb page :)

    • Thanks for sharing ! Yeah lotsa turkey , pumkin pie recipes making me hungry actually .. looking at my FB abd twitter stream !

  6. I love baba Ganoush – you have inspired me to make it for my family as I have never attempted it myself ( my mom always makes it) Thanks

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