Baba Ganoush
This Baba Ganoush is a light, creamy dip made from smoky roasted eggplant, tahini, lemon juice, and garlic. It comes together easily in a food processor and is just as good scooped up with pita as it is spread on a sandwich. Naturally vegan and gluten-free, it's an easy make-ahead appetizer for a party or a simple weeknight snack.
Servings: 4 servings
Ingredients
- 1 large eggplant
- ¼ cup + 1 tablespoon of olive oil divided
- ¼ cup tahini
- 1 lemon juiced (about 1/4 cup)
- 3 cloves garlic minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400ºF. Line a medium baking sheet with parchment paper.
- Cut the eggplant in half from top to bottom and then rub the inside with 1 tablespoon of olive oil. Place the 2 halves, cut side down, on the prepared baking sheet and bake until they are fork tender-- about 40 minutes.
- Remove from the oven and allow the eggplant to cool until you can handle them. Remove the flesh using a spoon and transfer it to the bowl of a food processor.
- Add the remaining ⅓ cup olive oil, tahini, lemon juice, and garlic. Pulse until the mixture is well combined-- about 15 seconds. Season with salt and pepper and enjoy.
- Store any leftovers in the fridge in an airtight container for up to 3 days.
Notes
For a smoky flavor, grill the eggplants instead of baking them. Garnish with smoked paprika or sesame seeds if desired.
Storage - Store in an airtight container in the fridge for up to 7 days.
Nutrition
Calories: 248kcal | Carbohydrates: 13g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 9mg | Potassium: 377mg | Fiber: 5g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 18mg | Calcium: 43mg | Iron: 1mg
