Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | SERVINGS: 6
This Middle Eastern Eggplant Dip is a delicious and flavorful dip made with roasted eggplant, tahini, garlic, and lemon juice. Enjoy the unique and addictive flavour of this Baba Ganoush thanks to the soft and smoky flesh of the eggplant. Serve this gluten-free, vegan, and low-carb dip with crunchy vegetables, warm pita bread, or your favourite crackers.
INGREDIENTS
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Roasted Eggplant:
2 large globe eggplant
olive oil (for roasting)
salt + pepper
Baba Ganoush:
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/3 c tahini
2 cloves garlic (minced)
1 tablespoon fresh parsley (to garnish)
How to make Baba Ganoush
Step 1: Prepare the oven. Preheat it to 425 degrees F, then set the oven rack to the top third rack.
Step 2: Use aluminium foil to line a large baking sheet.
Step 3: In half horizontally along the y-axis, slice the eggplants. Cut shallow slits with a sharp knife in the flesh and liberally sprinkle with salt. Let the eggplants sit for at least 10 to 15 minutes.
Step 4: After the 10 to 15 minutes, wipe away as much moisture and salt from the eggplants with a paper towel. Place the halves eggplant flesh side down to the prepared baking sheet. Then, drizzle with olive oil and season with salt and pepper.
Step 5: Place inside the preheated oven. Roast the eggplants for about 30 to 40 minutes or until soft, and the skin is shrivelled. Take the baking sheet out of the oven. Use foil to cover the dish to allow the steam to further cook the eggplants.
Step 6: Remove the foil after 5 to 10 minutes. Then, peel the flesh of the eggplant away very carefully and place the flesh in the bowl of a large food processor. Add in the lemon juice, salt, pepper, olive oil, tahini, and garlic, then pulse until smooth and creamy. To taste, season with more salt, pepper, and tahini.
Step 7: When done, garnish the Baba Ganoush with freshly chopped parsley, olive oil, and sesame seeds. Serve immediately with pita bread, fresh veggies, and crackers, or place in a sealed container and store in the fridge for up to 3 days.
NUTRITIONAL FACTS:
Calories: 162kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 202mg | Potassium: 411mg | Fiber: 5g | Sugar: 6g | Vitamin A: 97IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg
Ingredients
- Roasted Eggplant:
- 2 large globe eggplant
- olive oil (for roasting)
- salt + pepper
- Baba Ganoush:
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1/3 c tahini
- 2 cloves garlic (minced)
- 1 tablespoon fresh parsley (to garnish)
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F, then set the oven rack to the top third rack.
Step 2: Use aluminium foil to line a large baking sheet.
Step 3: In half horizontally along the y-axis, slice the eggplants. Cut shallow slits with a sharp knife in the flesh and liberally sprinkle with salt. Let the eggplants sit for at least 10 to 15 minutes.
Step 4: After the 10 to 15 minutes, wipe away as much moisture and salt from the eggplants with a paper towel. Place the halves eggplant flesh side down to the prepared baking sheet. Then, drizzle with olive oil and season with salt and pepper.
Step 5: Place inside the preheated oven. Roast the eggplants for about 30 to 40 minutes or until soft, and the skin is shrivelled. Take the baking sheet out of the oven. Use foil to cover the dish to allow the steam to further cook the eggplants.
Step 6: Remove the foil after 5 to 10 minutes. Then, peel the flesh of the eggplant away very carefully and place the flesh in the bowl of a large food processor. Add in the lemon juice, salt, pepper, olive oil, tahini, and garlic, then pulse until smooth and creamy. To taste, season with more salt, pepper, and tahini.
Step 7: When done, garnish the Baba Ganoush with freshly chopped parsley, olive oil, and sesame seeds. Serve immediately with pita bread, fresh veggies, and crackers, or place in a sealed container and store in the fridge for up to 3 days.
