Baba Ganoush
Baba Ganoush is a delicious and healthy Middle Eastern dip made from roasted eggplants. It's perfect for gatherings, parties, or just a snack at home. Vegan and nutrient-rich, this recipe is simple to prepare and satisfying to eat.
Ingredients
Main Ingredients
- 2 lbs 1-2 globe eggplants About 2 lbs total.
- 3 tablespoon extra virgin olive oil Reserve 1 tablespoon for garnish.
- 2-3 tablespoon roasted tahini Sesame paste.
- 1-2 cloves garlic Finely chopped.
- ½ teaspoon ground cumin
- 2.5 tablespoon Juice of one lemon or lime About 2 ½ tablespoons.
- Salt and cayenne pepper To taste.
- 1 tablespoon chopped parsley
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the eggplants in half lengthwise.
- Line a baking sheet with aluminum foil.
- Poke a few holes in the eggplants with a fork and drizzle olive oil to coat both sides.
- Place the eggplants cut side down on the foil.
- Roast for 35-40 minutes or until very tender.
- Let the eggplants cool for about 15 minutes, then gently scoop out the flesh into a medium bowl.
- Add all other ingredients to the bowl, reserving 1 tablespoon of olive oil for garnish.
- Using a fork, mix and mash all ingredients together until well combined and smooth.
Serving
- Serve with toasted pita bread or chopped vegetables. Season with salt and pepper.
Notes
Baba Ganoush is best served at room temperature or slightly chilled. You can serve it as a dip or a spread. For an extra touch, sprinkle some extra chopped parsley on top and drizzle with the reserved olive oil. If you have leftovers, store in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 50mgFiber: 3gSugar: 2g
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