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Syrian Baba Ghanouj
Source: dLife

A Syrian specialty made from eggplant, garlic, and lemon.

Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 112.4
Total Carbs 12.6 g
Dietary Fiber 5.0 g
Sugars 5.6 g
Total Fat 5.9 g
Saturated Fat 0.8 g
Unsaturated Fat 2.0 g
Potassium 358.4 mg
Protein 4.6 g
Sodium 56.1 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1/2 Milk , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  whole eggplant
0 1/4 cup  fresh lemon juice
1 pinch  salt
1 tbsp  olive oil
8 oz  plain yogurt
0 1/4 cup  tahini
0 1/2 tsp  Sauce, teriyaki, light
1 each  medium garlic cloves
  1. Preheat oven at 500 degrees F. Meanwhile, wash both eggplants, and pierce them with a knife.
  2. Place eggplants on a cookie sheet, put them in oven for 15 to 20 minutes.
  3. After eggplants are baked and cooled, peel the skin off. Put eggplant in a mixing bowl.
  4. Stir in the lemon juice, salt, olive oil, and plain yogurt.
  5. Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl. Stir in teryiaki sauce and garlic.
  6. Refrigerate until you are ready to serve.

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