|Sat Fat||1.5 g
|Mono Fat||8.9 g
|Poly Fat||2.4 g
||Vitamin E||4 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
Get a taste of Greece when you create this creamy almond baba ghanoush. Almond butter, olive oil, eggplant, and spices blend together to create a dip ideal for pitas, sandwiches, or your favorite crackers.
3 tablespoons extra-virgin olive oil, divided
2 large eggplants (about 2 1/2 pounds each), trimmed, peeled, and cut into bite-sized pieces
3 cloves garlic, minced
6 tablespoons almond butter
1/4 cup chopped almonds, roasted*
1/4 cup lemon juice
2 tablespoons minced Italian parsley, plus sprigs for garnish
Salt and pepper to taste
Heat 2 tablespoons oil in a large skillet. Cook eggplant and garlic on medium heat 7 to 10 minutes, stirring occasionally, until eggplant darkens. Place eggplant, garlic, almond butter, almonds, lemon juice, parsley and remaining oil in a food processor or blender, and puree. Season with salt and pepper. Place in serving bowl and garnish with parsley sprigs. Serve with whole-wheat pita crisps or whole-wheat crackers.
* To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.