Baba Ganoush isn't just any old eggplant dip. Smooth, savory, and smokey, this dip will have everyone asking for the recipe. Serve with crunchy veggies or pita, and enjoy it as a wonderfully healthy snack at your next party!
Total Time
40min
4.8
4 Ratings
Author: SideChef
Servings:
2
Ingredients
•
2
Medium
Eggplants
•
2
cloves
Garlic
•
2
Tbsp
Lemon Juice
•
3
Tbsp
Tahini
•
1/3
cup
Olive Oil
•
1
cup
Fresh Parsley
•
to taste
Salt
•
to taste
Paprika
Cooking Instructions
1.
Preheat Oven to 425 degrees F (220 degrees C).
2.
Lay the two
Eggplants (2)
on their side and puncture with a fork, turning to make sure you get every side. Place the eggplants on a baking sheet and roast in the oven for 20-30 minutes, or until they start to wilt and juice. Every few minutes rotate to ensure the whole eggplant cooks evenly!
3.
Cut off the ends of your
Garlic (2 cloves)
and then use the back of your knife to crush the cloves. Make a garlic paste by crushing Garlic and a generous pinch of
Salt (to taste)
together and raking them over the cutting board with your knife.
4.
Once cooked, halve each eggplant and use a spoon to scoop out the flesh and discard the skins.
5.
In a blender combine Eggplant, garlic paste,
Tahini (3 Tbsp)
,
Lemon Juice (2 Tbsp)
,
Salt (to taste)
,
Olive Oil (1/4 cup)
and
Fresh Parsley (1 cup)
. Blend until creamy, about 1 minute.
6.
Serve your Baba Ganoush with a drizzle of
Olive Oil (1 Tbsp)
and a sprinkle of
Paprika (to taste)
. Use this Baba Ganoush as dip for chips or veggies or as a sauce on proteins like lamb or chicken!
Nutrition Per Serving
CALORIES
530
FAT
50.0 g
PROTEIN
6.6 g
CARBS
16.8 g
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