Baba Ganoush - Roasted Eggplant Dip Recipe
An easy to make traditional Lebanese appetizer that is healthy and delicious. Perfect as an appetizer, side or spread for your sandwiches.
Servings 8
Calories 74kcal
Ingredients
- 2 large eggplants
- ⅓ cup tahini
- ¼ cup lemon juice approximately 2 lemons
- 2 cloves garlic halved
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon cayenne
- toasted pine nuts optional garnish
- minced parsley optional garnish
- extra virgin olive oil to drizzle - optional
- pita bread to serve - optional
Instructions
- Pre-heat oven to 400 degrees and pierce eggplant with a knife 7-8 times all around the skin.
- Optional Step for Added Flavor: While the oven is pre-heating, carefully char the eggplant on top of an open stovetop flame using metal tongs. Rotate the eggplant ever 30 seconds for a total of 3-4 minutes or until it starts to get smoky on the outside.
- Roast the eggplants in the oven for 30 to 40 minutes then remove from oven until cool enough to handle. Cut into large chunks and place into a large food processor.
- Add tahini, lemon juice, garlic, salt, cumin, and cayenne to the eggplant in the food processor then puree until smooth and creamy. Pour into a large serving platter then garnish with pine nuts, parsley, and olive oil if you wish. Serve with warm pita bread.
Notes
Serving Size: 1/4 cup
While I prefer to keep the skin on the eggplant for the added nutrients and fiber, feel free to scoop the flesh out of the skin before pureeing.
Nutrition
Serving: 0.25cup | Calories: 74kcal | Carbohydrates: 8g | Protein: 2.2g | Fat: 4.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 4.1g | Sodium: 333mg | Fiber: 4.3g | Sugar: 2.9g
