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Baba Ganoush

Yields18 ServingsPrep Time5 minsCook Time45 minsTotal Time50 mins

Baba Ganoush is a creamy roasted eggplant dip that tastes great when served with carrots or cucumber sticks.

 23 eggplants (900 g), about 2-3 eggplants
 0.25 cup tahini (4 tbsps)
 0.25 cup lemon juice (65ml)
 0.25 cup fresh parsley (4 tbsps chopped)
 2 tbsp extra virgin olive oil (optional)
 1 tsp ground cumin
 1 tsp sea salt
 2 garlic cloves
1

Preheat the oven to 400ºF or 200ºC.

2

Place the eggplants onto a lined baking sheet and pierce the skin with a knife. This helps steam escape while the eggplants roast.

3

Cook for 40-45 minutes or until they’re soft. Remove from the oven and cool 10 to 15 minutes until easily handled.

4

Chop the roasted eggplants and add them to a food processor or a blender along with the remaining ingredients. Blend until smooth.

5

You could serve it immediately, but it tastes nice cold. Keep leftovers in an airtight container in the fridge for 5-7 days. Add some paprika and chopped fresh parsley on top and serve with some crudités (cucumber, red bell pepper and carrot).

Nutrition Facts

Serving Size 8 Servings

Servings 18

Amount Per Serving
Calories 106
% Daily Value *
Total Fat 74g114%

Saturated Fat 1g5%
Sodium 300mg13%
Total Carbohydrate 97g33%

Dietary Fiber 48g192%
Sugars 42g
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.