Baba Ganoush
This Baba Ganoush recipe is smoky, creamy and packed with bold flavors from roasted eggplant, tahini, lemon and garlic.
Servings 8
Ingredients
Instructions
- Preheat oven to 425°F.
- Take each eggplant and cut it in half, lengthwise. Brush or spray the cut side with olive oil, then place them cut side down on a baking sheet lined the aluminum foil.
- Bake on the upper ⅓ rack in your oven for 30 minutes or until the eggplant is soft.
- Remove from the oven and cover the tray with a sheet of foil. Allow to sit for 15 minutes. Alternatively, you can grill the eggplant instead. Just make sure the eggplant is soft.
- Peel the skins and discard them, then add the eggplant to a sieve and allow to sit for 5 minutes while you gather the other ingredients. This will help some of the excess moisture drain off, so your finished dip won’t be watery.
- Add the drained eggplant to a food processor, then add in the tahini, lemon juice, grated garlic, olive oil, salt and ground black pepper. If you don’t have a food processor or would like your dip to be very chunky, you can add them to a bowl instead and mix by hand.
- Pulse a few times, just to break up and combine everything. I like a little texture to mine, but if you want your’s smooth, pulse until it reaches your desired consistency.
- Chill in the fridge 1 hour before serving with your favorite chips and/or fresh veggies. I like to toast some pignoli (pine nuts) and garnish with them, along with olive oil, parsley and a little smoked paprika. This is all optional, of course.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Baba Ganoush
Amount per Serving
Calories
113
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Carbohydrates
8
g
3
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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