Description
A creamy, smoky eggplant dip perfect for spreading on bread or dipping vegetables.
Ingredients
Scale
- 2 large eggplants
- 2 tbsp tahini
- 2 cloves garlic, minced
- 1 lemon, juiced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp cumin
- 1 tbsp chopped parsley
Instructions
- Preheat oven to 400°F (200°C).
- Pierce eggplants with a fork and roast for 45 minutes until soft.
- Let eggplants cool, then peel and discard the skin.
- Mash the eggplant flesh in a bowl.
- Add tahini, garlic, lemon juice, olive oil, salt, and cumin. Mix well.
- Garnish with parsley before serving.
Notes
- For extra smokiness, char the eggplants on a gas stove before roasting.
- Adjust lemon juice and salt to taste.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: baba ganoush, eggplant dip, smoky dip, vegetarian appetizer