Protein Powered Baba Ghanouj (Eggplant Dip)

Protein Powered Baba Ghanouj (Eggplant Dip)2018-01-16T20:10:59+00:00

Project Description

Baba Ghanouj Eggplant DipThis deliciously creamy Middle Eastern dip contains very little protein, which is not ideal if you (like me) want to enjoy it as your main course. A whole eggplant contains only 4g protein and tahini is 2.5g protein per tbsp. The unflavored pea or rice proteins are perfect combination for a savory recipe like this one!

Makes 1-2 servings



  1. Preheat the oven to 400. Pierce the eggplant with a fork all around. Place on a cookie sheet and roast until the skin has wrinkled and the interior is tender, 20-30 minutes.  Let cool.
  2. Peel and seed the eggplant. (I left my seeds in for added texture and fiber J). Roughly chop the flesh and place in a food processor.
  3. Add olive oil, tahini, lemon juice, garlic, salt and pepper and process until smooth. Then add the protein powder and process until it is thoroughly mixed.
  4. Enjoy with pita bread!

Recipe courtesy of Scarlett Full, in-house Registered Dietitian

Approximately (1 of 4 servings): 4.4g protein/ 8g sugar/ 18g carbs/ 13.2g fat/ 8g fiber/ 228 calories

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