Jamie says: Gotta love the name of this one- Baba Ghanoush. I made it for my local dietetic association’s potluck social. My inspiration for Baba Ghanoush came from a recipe on the yogurt lid of a tub of Oikos yogurt and the fact that I had two eggplants from the farmers’ market in my refrigerator that were just begging me to be used.
It was perfect for a potluck because I was able to prepare it ahead of time and just grab it out of the fridge and head on my way. It was tasty. I shared the leftovers with coworker who enjoyed it at the meeting and my roommate. They both said they craved it the next day. Interesting!
- 2 medium eggplants (farmers’ market)
- 3 Tbsp extra virgin olive oil
- dash coarse sea salt, divided
- dash freshly ground pepper, divided
- 1 whole lemon
- 1 cup organic 0% fat Greek yogurt (Oikos)
- 12 leaves fresh basil (Thai basil, farmers’ market)
- 1 Tbsp smoked, julienne cut sun dried tomatoes (California Sun Dry)
- Preheat oven to 350°F. Slice eggplant and cut slices into rectangles. Place in a baking dish and add extra virgin olive oil, sea salt, and freshly ground pepper. Bake for about 25 minutes or until soft. Let cool. Refrigerate.
- Zest a lemon. Add zest to roasted eggplant along with juice from lemon. Stir in Greek yogurt.
- Chop basil. Top with basil, sundried tomatoes, and sea salt and freshly ground pepper. Refrigerate until ready to serve. Enjoy!
Serving suggestion: Serve with a healthy chip, such as Food Should Taste Good multigrain tortilla chips.
- Nutrition note: Unlike most dips, this healthy dip is high in protein (from the Greek yogurt), has fruit and veggies in it, and contains healthy fat. Did I mention it’s still tasty, too?