Baba Ganoush

This creamy, dreamy roasted eggplant dip is full of flavor. It's perfect for any party.

Total Time

1hr 15min

0.0

0 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

Small Eggplants

•

Lemon , juiced

•

1/4 cup

Tahini

•

1/3 cup

Olive Oil

•

5 cloves

Roasted Garlic , mashed

•

1/2 tsp

Ground Cumin

•

2 pinches

Crushed Red Pepper Flakes

•

1 pinch

Paprika

•

to taste

Salt

Cooking Instructions

Preheat the oven to 425 degrees F (220 degrees C) and line a sheet tray with parchment paper.

Cut each Eggplants (2) in half, and drizzle each half generously with olive oil on the cut side.

Sprinkle the cut sides of the eggplant with Salt (to taste) generously, then line them upside down on the sheet tray.

Let them roast in the oven for about 45 minutes to 1 hour, until the skin is really shriveled and they almost look collapsed. Put them aside and let them cool.

Scoop out the eggplant flesh with a spoon and move into a bowl. Season with Salt (to taste) , Ground Cumin (1/2 tsp) , and Crushed Red Pepper Flakes (2 pinches) .

Add Lemon (1) , Tahini (1/4 cup) , and Garlic (5 cloves) . Mash with a fork until everything comes together. Then, slowly pour in Olive Oil (1/3 cup) , keep stirring until it’s incorporated into a creamy mixture.

Transfer the mixture to a bowl and drizzle some olive oil on top. Season with Paprika (1 pinch) .

Serve with warm pita, pita chips, or roasted veggies.

Author's Notes

To roast garlic, pre-heat the oven to 400 degrees F (200 degrees C). Remove the outer layers of the garlic head, and cut off the top to reveal the cloves inside. Drizzle some olive oil on top, wrap in foil, and roast in the oven for about 1 hour. Can be stored in the fridge for several weeks.

Nutrition Per Serving

CALORIES

307

FAT

27.7 g

PROTEIN

4.4 g

CARBS

12.5 g