Baba Ganoush
Baba Ganoush is an easy-to-make dip made from roasted eggplant. You will love this healthy appetizer.
Servings: 8 servings
Calories: 62kcal
Ingredients
- 1 medium eggplant washed and cut in half length wise
- 3 garlic cloves minced
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1 1/4 teaspoons kosher salt
- black pepper to taste
- olive oil
- fresh parsley minced
- paprika to garnish
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Spray the cut sides of the eggplant lightly with cooking spray and place face down on a rimmed baking sheet lined with parchment paper. Bake for 35 to 40 minutes or until it is tender (or easy to pierce all the way through with a kitchen skewer).1 medium eggplant
- Scoop out the inside of the eggplant and transfer it to a fine mesh sieve inside of a large bowl. Press down to get out all of the excess liquid out of the eggplant.
- Transfer the eggplant to a dry bowl, and stir with a spoon until the eggplant is nice and smooth. Stir in the garlic, lemon juice, tahini, salt, and pepper. Taste and add more salt or pepper to taste.3 garlic cloves, 1/4 cup lemon juice, 1/4 cup tahini, 1 1/4 teaspoons kosher salt, black pepper
- Transfer to a serving bowl. Add a little drizzle of olive oil and some fresh parsley and ground paprika. Serve with toasted naan (see note) and vegetables.olive oil, fresh parsley, paprika
Notes
I love to toast cut up naan in the oven on a baking sheet at 450 degrees Fahrenheit for 3 to 5 minutes or until it is golden brown.
Please note that the olive oil is not included in the nutritional information.
Nutrition
Serving: 0.25cup | Calories: 62kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 367mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 0.5mg