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RECIPE
11 INGREDIENTS6 STEPS55MIN

Creamy Baba Ganoush

5.0
3 Ratings

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K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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This decadent eggplant dip is smokey, creamy and vegan. Delicious with some flatbread or for dipping some crunchy veggies.
55MIN
Total Time

K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2
Medium  Eggplants
around 500g (1lb) total
1 tsp
Vegetable Oil
for greasing
1 Tbsp
Lemon Juice , freshly squeezed
2 Tbsp
Tahini
1/2 tsp
1/2 tsp
Ground Cumin
2 cloves
Garlic , minced
2 Tbsp
Extra-Virgin Olive Oil

Toppings

1/2 tsp
Extra-Virgin Olive Oil
1/2 tsp
Fresh Cilantro , finely chopped
1 Tbsp
(optional)

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Nutrition Per Serving

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CALORIES
327
FAT
28.3 g
PROTEIN
5.5 g
CARBS
15.9 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (170 degrees C).
Step 2
Cut the Eggplant (2) into halves and grease them with Vegetable Oil (1 teaspoon).

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Nutrition Per Serving
Calories
327
% Daily Value*
Fat
28.3 g
36%
Saturated Fat
5.5 g
28%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
15.9 g
6%
Fiber
5.3 g
19%
Sugars
5.5 g
--
Protein
5.5 g
11%
Sodium
617.0 mg
27%
Vitamin D
--
--
Calcium
55.2 mg
4%
Iron
1.2 mg
7%
Potassium
451.6 mg
10%
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