Preserved Lemon Baba Ghanoush #FallFlavors

Earthy and delicious, this Eggplant Dip, flavored with Preserved Lemons, is perfect served with warmed pita, crackers, chips, and/or fresh vegetables.

Join us as we share recipes featuring the Flavors of Fall this week........

I want to thank Jolene of Jolene's Recipe Journal for hosting this annual event.  I love the flavors of Fall, and while that may mean apples and pumpkins, it also means the end-of-the-year bounty from your garden or the local farmer's market.

Let's see what other recipes are being shared today........

• Apple Oatmeal Bread by Karen's Kitchen Stories
• Gorgonzola Pear Pizza by The Spiffy Cookie
• Brown Butter Green Beans with Pecans by Art of Natural Living
• Apple Snack Cake by Magical Ingredients
• Maple Pumpkin Chia Pudding by Jolene's Recipe Journal
• Preserved Lemon Baba Ghanoush by A Day in the Life on the Farm
• Apple Slaw by A Kitchen Hoor's Adventures
• Sweet Potato Cupcakes with Marshmallow Frosting by Hezzi-D's Recipe Box

Baba Ghanoush has the consistency of Hummus with the earthy flavors of Eggplant and  Tahini.  I have added Preserved Lemons to this traditional dish for an added layer of goodness.  I like to serve it as an appetizer when serving Beef Kafta or Chicken Shwarma.

You can find preserved lemons at your grocery store,  but they are very easy to make.  I have a very simple and easy-to-follow Preserved Lemon recipe available here on the blog.

Appetizers, Dips, Eggplant, Tahini, Lemon

Appetizers

Middle Eastern

Yield: 8 appetizer servings

Author: Wendy Klik

Preserved Lemon Baba Ghanoush

Earthy and delicious, this Eggplant Dip, flavored with Preserved Lemons, is perfect served with warmed pita, crackers, chips, and/or fresh vegetables.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 2-3 eggplant, depending on size
• 3 T. olive oil
• Juice of 1/2 lemon
• 2 T. Tahini
• 1/2 of a preserved lemon, rinsed, pith and flesh removed, roughly chopped
• 1/2 t. smoked paprika
• large pinch of salt
• 1/2 t. cumin

Instructions

1. Place the eggplant on a hot grill, covered, and cook, turning a few times, until the skin is slightly charred and they start to collapse, about an hour. Alternatively, place on a cookie sheet and roast in a 400* oven.
2. When cool enough to handle, cut the eggplant in half and scoop the flesh into the bowl of a food processor. Add the lemon juice, tahini, olive oil, preserved lemon, paprika, salt, and cumin. Pulse several times until combined.
3. Spoon into a serving bowl, taste and season with additional salt if needed. Refrigerate until ready to serve.

Nutrition Facts

Calories

106

Fat (grams)

8 g

Sat. Fat (grams)

1 g

Carbs (grams)

9 g

Fiber (grams)

5 g

Net carbs

5 g

Sugar (grams)

5 g

Protein (grams)

2 g

Sodium (milligrams)

9 mg

Cholesterol (grams)

0 mg

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