Welcome to a fresh twist on a classic dip! In this recipe, we’re taking a beloved Middle Eastern dish, baba ghanoush, and adding a modern twist by incorporating cottage cheese. Cottage cheese is a powerhouse ingredient that’s making waves in the culinary world due to its impressive nutritional profile. It’s low in calories, packed with protein, and incredibly versatile, perfect for creating a creamy and satisfying dip like this one.

Eggplants are the star of this dish, bringing their smoky, rich flavor that’s perfectly complemented by the smooth and slightly tangy cottage cheese. Not only is this dip delicious, but it’s also packed with nutritional benefits. Eggplants are a great source of dietary fiber, which supports digestion, and they are rich in antioxidants, particularly nasunin found in the skin, which protects cells from damage. Cottage cheese adds a boost of protein, making this dip not just a tasty treat but also a nourishing addition to your diet.

Including eggplant and cottage cheese in your regular diet can have multiple health benefits. Eggplants are low in calories but high in vitamins and minerals like vitamin C, vitamin K, and potassium. They can help with weight management, heart health, and even blood sugar control. Cottage cheese, with its high protein content, supports muscle repair and growth, making this dip a fantastic post-workout snack or a wholesome addition to your meals.

Ingredients

• 2 medium-sized eggplants (450 g)
• 1 cup cottage cheese (200 g)
• 2 tbsp. olive oil
• 1 ½ tbsp. extra olive oil, for brushing and drizzling
• ½ tsp. salt
• ¼ tsp. cumin
• ¼ tsp. smoked paprika
• Black pepper, to taste
• 1 tbsp. lemon juice
• 20 g fresh parsley
• Parsley leaves for garnish

Directions

1. Clean and pat dry the eggplants. If desired, prick them with a fork or make small cuts with a knife to accelerate the roasting process. Brush the eggplants with olive oil.
2. Preheat the broiler to 350°F (175°C). Place the eggplants on a baking sheet and broil for 10-15 minutes on one side.
3. Flip the eggplants, and broil for another 10-15 minutes. If necessary, continue broiling back and forth until the eggplants are tender and well-cooked through.
4. Let the eggplants cool down. Remove the heads and peel off the tender dark skin. Transfer to a plate and set aside.
5. In a large mixing bowl, add cottage cheese and blend it until smooth and creamy.
6. Add the eggplant flesh to the blended cottage cheese, olive oil, salt, cumin, smoked paprika, black pepper to taste, lemon juice, and fresh parsley.
7. Blend again until the mixture reaches a smooth consistency similar to that of baba ghanoush.
8. Transfer into a glass container. Let it sit in the fridge for at least 1 hour to thicken.
9. Garnish with fresh parsley leaves and drizzle some extra olive oil.

Prep Time: 20 minutes
Baking Time: 30 minutes
Fridge Time: 1 hour
Servings: 6

Nutritional Information (Per Serving)

• Energy: 123 calories
• Protein: 4.58 g
• Fat: 9.52 g
• Carbohydrates: 6.01 g
• Fiber: 2.4 g

Storage

• Store the leftover baba ghanoush in an airtight container in the refrigerator for up to 5 days.
• Serve chilled with your favorite crackers, pita bread, or as a side dish.

Additional Recommendations

This dip pairs wonderfully with fresh vegetables, making it a perfect addition to any gathering or meal. It’s also great as a spread for sandwiches, adding a creamy texture and a boost of flavor. Enjoy it as a wholesome snack or as part of a balanced meal!