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Photo of Baba Ghanouj by Ahmad Alzahabi by WW

Baba Ghanouj by Ahmad Alzahabi

7
Points®
Total Time
35 min
Prep
5 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Eggplant

2 medium

Kosher salt

½ tsp

Olive oil

1 tsp

Tahini sesame butter

¼ cup(s)

Garlic clove

3 clove(s), mashed

Olive oil

2 Tbsp

Fresh lemon juice

2 Tbsp

Ground cumin

½ tsp, or to taste

Paprika

¼ tsp, or to taste

Fresh parsley

1 Tbsp, chopped

Pocketless pita

1 pita(s), quartered

Instructions

  1. Preheat oven to 450°F. Halve the eggplants lengthwise and make several slits in the flesh. Season with the salt. Place the eggplant halves on a baking sheet and brush with 1 tsp olive oil. Roast for 20 to 30 minutes, or until very tender. Remove from oven and let cool completely.
  2. Into a medium bowl, combine the tahini, garlic, and 2 tbsp olive oil. Scoop eggplant flesh from peels into the bowl, discarding peels. Stir in the lemon juice, cumin, and paprika. (For an extra creamy texture, stir in 1/4 cup low fat Greek yogurt.)
  3. Spread baba ghanouj in a shallow dish and garnish with the parsley. Serve with the pita.
  4. Serving size: 1/2 cup baba ghanouj and 1 pita quarter

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