Babaghanouj Recipe

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Babaghanouj
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Ingredients:

Directions:

  1. Spray cut sides of eggplant with cooking spray. Grill eggplant, skin side down, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes. Turn eggplant halves over, and grill 4 minutes or until flesh is nicely browned and tender. Remove from grill, and let stand 20 minutes or until cool to the touch.
  2. Scoop pulp from eggplant halves into a large wire-mesh strainer; let drain 20 minutes. Combine drained pulp, 2 Tbsp. olive oil, and next 6 ingredients in a food processor. Process until smooth. Transfer to a bowl; cover and refrigerate up to 1 week.
  3. To serve, transfer dip to a serving bowl; drizzle with a small amount of olive oil, and sprinkle with smoked paprika and olives. Serve with pita chips.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 584.97 Kcal (2449 kJ)
Calories from fat 421.92 Kcal
% Daily Value*
Total Fat 46.88g 72%
Cholesterol 4.2mg 1%
Sodium 1192.76mg 50%
Potassium 1258.52mg 27%
Total Carbs 38.79g 13%
Sugars 19.13g 77%
Dietary Fiber 15.23g 61%
Protein 10.48g 21%
Vitamin C 24.7mg 41%
Iron 1.3mg 7%
Calcium 113.5mg 11%
Amount Per 100 g
Calories 103.53 Kcal (433 kJ)
Calories from fat 74.68 Kcal
% Daily Value*
Total Fat 8.3g 72%
Cholesterol 0.74mg 1%
Sodium 211.11mg 50%
Potassium 222.75mg 27%
Total Carbs 6.87g 13%
Sugars 3.39g 77%
Dietary Fiber 2.7g 61%
Protein 1.85g 21%
Vitamin C 4.4mg 41%
Iron 0.2mg 7%
Calcium 20.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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