Low Fat Babaganoush
Light, creamy, and ultra-satisfying, this Low Fat Babaganoush gives you all the smoky, savory flavors of traditional babaganoush but with a healthier twist. Made with roasted eggplants, a dollop of low-fat yogurt, and just a touch of tahini, this recipe delivers a velvety texture and bold Mediterranean flair while keeping calories in check. Enhanced with fresh lemon juice, garlic, and a sprinkle of ground cumin for an aromatic boost, this dip comes together in under an hour, making it perfect for busy weeknights or a crowd-pleasing appetizer. Garnished with bright parsley and a drizzle of olive oil, it pairs beautifully with pita bread, fresh veggies, or crisp chips. Healthy, flavorful, and oh-so-easy, this low-fat recipe is the perfect guilt-free indulgence for any occasion.
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Recipe Information
Ingredients
- 2 medium eggplants
- 2 large garlic cloves
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (sesame paste)
- 3 tablespoons plain low-fat yogurt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley leaves
Instructions
Preheat the oven to 400°F (200°C).
Prick the eggplants all over with a fork and place them on a baking sheet.
Bake the eggplants for about 35 minutes, or until they are tender and the skin is wrinkled.
Remove the eggplants from the oven and let them cool for a few minutes until they are easy to handle.
Once cooled, cut the eggplants in half lengthwise and scoop out the flesh with a spoon, discarding the skin. Place the eggplant flesh in a colander, let it drain for about 10 minutes to remove any excess liquid.
While the eggplant is draining, finely mince the garlic cloves.
In a large mixing bowl, combine the eggplant flesh, minced garlic, lemon juice, tahini, yogurt, olive oil, cumin, salt, and black pepper.
Mash the mixture with a fork or blend it in a food processor until smooth and creamy.
Adjust seasoning to taste, adding more salt or lemon juice if needed.
Transfer the Babaganoush to a serving bowl, sprinkle with chopped parsley, and serve with pita bread, chips, or vegetable sticks.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 21.9 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 213 mg | 16% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1690 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
