Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Baba Ghanoush
This rich creamy Middle Eastern dip is a great addition to a wrap or served with crackers. This Baba Ghanoush will be the hit of your party!
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Dip
Cuisine:
Middle Eastern inspired
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
6
Calories:
161
kcal
Author:
Willow Moon
Equipment
food processor
Ingredients
3
medium eggplants
2
tablespoons
olive oil
¼
cup
+ 1 tablespoon tahini
3
tablespoons
lemon juice
1
clove
garlic
minced
1
teaspoon
cumin
½
teaspoon
salt
¼
teaspoon
paprika
US Customary
-
Metric
Instructions
Preheat oven to 400°F.
Prick the eggplant, and place on a parchment or foil lined baking sheet.
Bake @ 400°F for 20 minutes, and flip the eggplant. Bake another 20 minutes, or until wrinkled and soft on the inside.
After eggplant cools, peel off the skin, slice in half, and scoop out the flesh into a food processor.
Mix the eggplant with the rest of the ingredients in a food processor until smooth and creamy.
Notes
This recipe will last 5 days in an airtight container in the fridge.
Nutrition
Calories:
161
kcal
|
Carbohydrates:
16
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Cholesterol:
0
mg
|
Sodium:
202
mg
|
Potassium:
583
mg
|
Fiber:
7
g
|
Sugar:
8
g
|
Vitamin A:
95
IU
|
Vitamin C:
8.5
mg
|
Calcium:
38
mg
|
Iron:
1.2
mg