Baba Ganoush: Roasted Eggplant Dip
Servings: 5
Calories: 101 kcal
Ingredients
- 2 medium whole eggplants
- 3 Tbsp. raw tahini
- 3 small garlic cloves minced
- 2 whole lemons, juiced
- 1/2 tsp. Himalayan salt
Garnish
- Extra virgin olive oil
- Smoked paprika
- Fresh parsley sprig
Instructions
-
Preheat oven 425 degrees F. Use knife to puncture 6-8 holes in eggplant. Place eggplant on baking sheet and roast in oven for 38 minutes.
-
Remove eggplant from oven and cool for 5 minutes. Remove skin. Transfer eggplant to bowl (should be soft) and slightly mash into chunky texture.
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Add tahini, minced garlic, lemon juice and salt. Mix until well combined. Garnish with a drizzle of olive oil, smoked paprika and fresh parsley sprig.
Recipe Notes
- Chef’s tip: While eggplant is still roasting, toss two whole garlic cloves onto pan during the last 8-10 minutes. Then, mince roasted garlic with the remaining raw garlic clove and mix into mashed eggplant.
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Nutrition Facts
Baba Ganoush: Roasted Eggplant Dip
Amount Per Serving (1 g)
Calories 101
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 198mg8%
Potassium 467mg13%
Carbohydrates 13g4%
Fiber 6g24%
Sugar 6g7%
Protein 3g6%
Vitamin A 42IU1%
Vitamin C 5mg6%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.