Hey everyone.. i found a really good snack.. ever heard of babaghanouj? It is a roasted egg plant dip..sounds nasty...but oh my god it is the best..only 1 carb per serving ..use cucumber as cracker substitute...its filling aswell!

Tarah x

Well I love cucumbers. How about a recipe? Or, is it posted somewhere else?

Thanks,

-Nancy

I don't think anyone posted a recipe for it, so here goes my LC version:

Quarter of a large eggplant (or half a small one), sliced and roasted or grilled till tender (if I'm in a hurry, I just nuke it!)
A few cloves of garlic to taste, crushed
Pinch of sea salt,
1 tbsp Mayonnaise, 1 tbsp tahini
1 tbsp olive oil
1 teasp lime juice

Throw in food processor till smooth.

Wa'il

So then, how big is a serving? Curious minds want to know.

And Wa'il, where's the tahini?

Karen

It's in there, for some reason I put in the same line with the mayo.

Wa'il

Can we buy this anywhere?? I am in Los Angeles, ca.

You can usually find it in the grocery store in the same section as hummus. Or, check Trader Joe's, Whole Foods or Henry's (I'm in San Diego - these are west coast health food stores).

My roomate introduced me to babaghanouj a year ago, and i ate a LOT of it, even before starting this woe, and its so good!

Originally posted by Karen



You answered Karen's question about the tahini, but you still didn't tell us how big a serving is! I'd guess a tablespoon - would that be right?

Karen D.

Karen

If you look up "eggplant dip" on Fitday you can find a basic babaghanouj recipe with nutritional breakdown. Basically PER CUP it's:

Carbs: 23.5g
Fibre: 6.25g
-------------
Net Carbs: 17.25g per cup
OR
Net Carbs: 1.38g per tablespoon

Remember, a lot of these carbs are coming from veggies and seeds (tahini = sesame seeds) so it's a good, healthy way to spend your carbs and it tastes great. If you really want to lower the carb count you can use less lemon juice than the fitday recipe but I wouldn't advise that as the lemon juice is needed for consistency and taste.

If you want a stronger tasting dip, roast the eggplant for longer at a lower temperature.

Hope that helps!

Em

EDIT: For Tamarian's recipe, if one assumes it uses 1 cup of eggplant, the net carbs is 9g (12g total, 3g fibre) for the whole recipe. It would make a little over 1 cup of dip so the carb count is substantially lower than Fitday's recipe. However, keep in mind that carb counts can be inaccurate because of the way Fitday rounds to whole grams (both mayo and lime juice are counted as 0 carbs when entering these quantities).

Tamarian, thanks for the recipe (never thought of using mayo in it!) and Tarah thanks for posting the thread!