Baba Ganoush

75 min 6 servings
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Description

Smoky eggplant dip with tahini, lemon, and garlic - a Mediterranean favorite.

Nutrition Information

120 Calories
3.0g Protein
10.0g Carbs
8.0g Fat

Ingredients

2.0 large Eggplants
3.0 tbsp Tahini
3.0 tbsp Lemon juice
2.0 cloves Garlic
0.5 tsp Ground cumin
1.0 tsp Salt
2.0 tbsp Olive oil
2.0 tbsp Fresh parsley

Instructions

  1. Preheat oven to 450°F (230°C).
  2. Prick eggplants all over with a fork and place on a baking sheet.
  3. Roast for 45-60 minutes until completely soft and collapsed.
  4. Let cool, then cut in half and scoop out flesh into a colander. Allow to drain for 10 minutes.
  5. Place eggplant in food processor with tahini, lemon juice, garlic, cumin and salt.
  6. Process until smooth, then transfer to a bowl.
  7. Drizzle with olive oil and sprinkle with parsley before serving.

Tags

appetizer dip vegetarian vegan mediterranean
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