Slimming World Friendly Baba Ghanoush Recipes
SLIMMING WORLD FRIENDLY BABA GHANOUSH
Adapted from Linda Majzliks a vegan taste of Greece, it lacks tahini but it is syn free on slimming world
Provided by cakeinmyface
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut the aubergines in half length ways and place under a hot grill for about 20 minutes until the flesh is soft, alternatively bake in oven gas mark 7 for approximately 40 minutes
- Scoop out flesh and blend with all other ingredients season to taste.
Nutrition Facts : Calories 39, Fat 0.4, SaturatedFat 0.1, Sodium 3.7, Carbohydrate 9.2, Fiber 5.2, Sugar 3.6, Protein 1.6
BABA GHANOUSH FROM REYNOLDS WRAP®
Looking for a quick, tasty appetizer that's a little something different? Try this tempting Baba Ghanoush recipe that is served with warm pita.
Provided by Reynolds Kitchens(R)
Categories Reynolds®
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place the eggplant and garlic cloves in the center. Drizzle with olive oil and fold up the ends and the outside of the foil to create a foil packet.
- Put the foil packet on a cookie sheet and bake in the oven for 35 minutes.
- Transfer the cooked eggplant and garlic cloves to a food processor and add in the cumin, cayenne pepper, lemon juice, tahini and salt and pepper and pulse 7 to 8 times until slightly chunky.
- Optional Serving: Serve alongside warm pita bread.
Nutrition Facts : Calories 147.8 calories, Carbohydrate 10.9 g, Fat 12.1 g, Fiber 5.3 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 398.1 mg, Sugar 2.7 g
TRADITIONAL BABA GHANOUSH
A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.
Provided by IMANKAY
Categories Dips and Spreads
Time 50m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
- Cut a shallow slit along the side of the eggplant and place into a baking dish.
- Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
- Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g
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