Go Back
–+ servings
eggplant-baba-ganoush-recipe

Eggplant Baba Ganoush Recipe

A smoky, creamy, and delicious vegan dip made from roasted eggplant.
Print Recipe Pin This
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Appetizer
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 120 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants about 2 pounds
  • 3 tablespoon tahini
  • 2 cloves garlic minced
  • 2 tablespoon lemon juice freshly squeezed
  • 2 tablespoon olive oil
  • 1 teaspoon salt or to taste
  • 1 teaspoon ground cumin
  • 1 tablespoon parsley chopped, for garnish

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Prick the eggplants a few times with a fork and place them on a baking sheet.
  3. Roast the eggplants in the oven for about 40 minutes, or until the skin is charred and the flesh is soft.
  4. Remove the eggplants from the oven and let them cool slightly.
  5. Once cool, scoop out the flesh and place it in a blender or food processor.
  6. Add the tahini, garlic, lemon juice, olive oil, salt, and cumin to the blender or food processor.
  7. Blend until smooth and creamy.
  8. Transfer the baba ganoush to a serving bowl and garnish with chopped parsley.
  9. Serve with pita bread, crackers, or fresh vegetables.

Nutritional Value

Calories: 120kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 450mg | Fiber: 4g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

Keywords

Dip, Eggplant, Vegan
Tried this recipe?Let us know how it was!