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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 365g Recipe makes 2 cups) |
||
| Calories 251 | ||
| Calories from Fat 166 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.5g | 28% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 11.5g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 36mg | 1% | |
| Potassium 764mg | 21% | |
| Total Carbohydrate 20.4g | 6% | |
| Dietary Fiber 9.5g | 38% | |
| Sugars 9.6g | ||
| Protein 5.2g | 10% | |
Ingredients
- 1 large eggplant
- 1/2 cup yogurt
- 2-3 tablespoons olive oil
- 1 teaspoon cumin powder (to taste)
- 1 garlic clove, crushed
- 1/2 lemon, juice of
- 1 teaspoon sesame oil
- salt, to taste
- fresh ground black pepper, to taste
Directions
1
Roast the eggplant in a hot oven until the insides are soft, about 45 minutes. You will see the eggplant start to shrivel.2
Let cool and scrape out the pulp.3
Mix the flesh in a food processor with the rest of the ingredients.4
Serve chilled with a baguette or pita bread for dipping.
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Featured Reviews for This Recipe
From: bluemoon downunder
On Aug 27, 2005
A fabulously creamy variation on the more traditional baba ghanoosh recipes which use tahini, rather than yoghurt. It was the use of yoghurt that drew my attention to the recipe. I used a delicious home-made Greek yoghurt from a local greengrocer’s. A lovely blend of flavours, and a great texture. The only change I made was that I used 3 cloves of garlic (personal preference). I’ll be making this a lot more during the summer months. Thank you, Sackville Girl, for a truly wonderful recipe which I'd encourage others to try!
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