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–+ servings

Baba Ganoush Recipe

A smoky, creamy eggplant dip that's perfect for any occasion.
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Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Appetizer
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 120 kcal

Ingredients 

Main Ingredients

  • 2 large Eggplants
  • ¼ cup Tahini
  • 3 tablespoon Lemon juice freshly squeezed
  • 2 cloves Garlic minced
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • ½ teaspoon Ground cumin
  • 1 tablespoon Parsley chopped, for garnish

Instructions 

  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplants with a fork and place them on a baking sheet. Roast for 35-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
  3. Let the eggplants cool, then peel off the skin and scoop the flesh into a blender.
  4. Add tahini, lemon juice, garlic, olive oil, salt, and cumin to the blender. Blend until smooth.
  5. Transfer the mixture to a mixing bowl and garnish with chopped parsley. Serve with pita bread or vegetables.

Nutritional Value

Calories: 120kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 450mg | Fiber: 4g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg

Keywords

Dip, Vegetarian
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