Eggplant Dip (Baba Ganoush)
Roasted eggplant, tahini, garlic, lemon juice, and earthy, smoky spices come together in this rich and creamy dip perfect for appetizer platters during the holidays!
Servings: 8 servings (about 3 ½ - 4 cups)
Calories: 122kcal
Equipment
Ingredients
- 3 large eggplant
- ¼ cup tahini or to taste
- 2 tablespoons lemon juice or to taste
- 3 cloves garlic peeled & chopped
- ½ teaspoon ground cumin or to taste
- 2 tablespoons extra virgin olive oil plus more for garnish
- sea salt to taste
- 3 tablespoons parsley finely chopped
For Garnish
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- black pepper to taste
- warm pita bread homemade or store bought
Instructions
- Preheat the oven to 400F. Line baking sheet with parchment paper. Place eggplants on parchment paper and poke each eggplant with a knife, few times. Bake for 50-60 minutes, or until the eggplant is soft. Remove from the oven and let cool.
- Cut eggplant in half and remove the flesh into the colander, let drain for 20 minutes.
- After, place the flesh into the food processor with tahini, lemon juice, garlic, cumin, olive oil and salt. Pulse until smooth, season with additional salt if needed.
- Transfer onto a serving dish and drizzle with olive oil, to taste and sprinkle cayenne pepper, smoked paprika and black pepper. Garnish with chopped parsley. Serve with warm pita bread. Enjoy!
Notes
When YOU make Baba Ganoush please tag my name @munchkintimeblog on Instagram, we would LOVE to see your creation!
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Nutrition
Calories: 122kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 7mg | Potassium: 449mg | Fiber: 6g | Sugar: 6g | Vitamin A: 217IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg