Baba Ganoush and Pita Crisps – a delicious recipe with firm eggplant, extra-virgin olive oil, Salt, garlic, lemon, handful. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Turn broiler on high.
2
Brush cut eggplant with olive oil on flesh side, drizzle over skin side.
3
Season the eggplant with salt and pepper.
4
Place flesh side down on nonstick baking sheet and leave under broiler 4 to 5-inches from heat until skin is charred and flesh is very tender, 15 to 20 minutes.
5
Cool for 5 minutes.
6
Scoop out eggplant flesh into food processor.
7
Paste garlic with some salt mashing it with the side of your knife.
8
Add garlic and the juice of 1 lemon to processor.
9
Add parsley and tahini to processor and process until smooth.
10
Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts.
11
Surround the dip with pita crisps and serve.
225
kcal
Calories
18
g
Fat
16
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 pounds (2 to 3 small) firm eggplant, halved lengthwise, 2 tablespoons extra-virgin olive oil, Salt and freshly ground black pepper, 2 cloves garlic, minced, and more.
Yes, Baba Ganoush and Pita Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
