Grilled Baba Ghanoush Recipe: This Eggplant Recipe Is Mayo Clinic Approved by Ann Marie Patitucci
I recently discovered that the Mayo Clinic shares recipes created by the chefs at their Dan Abraham Healthy Living Center. You can select a category then peruse the recipes in that category. For instance, you could select main dishes, side dishes, high-fiber, healthy-carb, vegetarian, weight management and more. What a wonderful resource, and, of course, since the recipes are from the Mayo Clinic, you know they’re healthy!
I especially like this gluten-free baba ghanoush recipe and am so glad I came across it. A former colleague of mine used to make baba ghanoush and bring it to departmental events; it was always my favorite. I never even thought about making it myself, but with this easy grilled eggplant recipe, I can and so can you! Easy, healthy and delicious, too? I’m in!
Serve this creamy baba ghanoush recipe as a snack or appetizer with pita, flatbread, naan or crackers.
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Cuisine: Middle Eastern
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 1 bulb garlic (about 8 cloves)
- 2 eggplants, sliced lengthwise, skin removed
- 1 red bell pepper, halved, seeds removed
- 4 tablespoons fresh lemon juice (about 1 1/2 lemons)
- 1 tablespoon chopped fresh basil
- 1 tablespoon extra virgin olive oil
- 1 teaspoon black pepper (or to taste)
Helpful Products
- Tongs
- Cutting Board
- Chef Knife
- Measuring Spoons
- Salt and Pepper
- Aluminum Foil
- Grill
- Pepper Grinder
- Food Processor
Recipe Notes
- Grilling the vegetables makes a big difference. The process really enhances the flavors.
- This baba ghanoush is delicious as a spread in a vegetable sandwich.
- If serving with bread, warm the bread on grill for a few seconds on each side.
- Baba ghanoush can be served hot or cold.
Here’s how to make it:
- Spray cold grill with nonstick cooking spray. Heat one side of the grill to high (or move the coals to one side of the grill). Slice the top off the garlic bulb, wrap it in aluminum foil and place on cooler part of grill. Roast for 20 to 30 minutes.
- Place eggplant slices and bell pepper on the hot part of grill. Grill each side for 2 to 3 minutes.
- Squeeze the roasted garlic out of bulb and place in food processor. Add eggplant and red bell pepper. Add lemon juice, basil, olive oil and pepper. Pulse until smooth. Place dip in a serving bowl.
Nutrition Facts Per Serving
Calories: 123
Total Fat: 4.2g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 8mg
Total Carbohydrate: 22.1g
Dietary Fiber: 10.8g
Total Sugars: 10.1g
Protein: 3.6g
Vitamin D: 0mcg
Calcium: 45mg
Iron: 1mg
Potassium: 736mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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