Learn how to make easy baba ganoush, a healthy eggplant dip, vegan and gluten-free, perfect as a light appetizer or snack.
Equipment
- 1 Convection oven
- 1 Blender
Ingredients
- 2 lb eggplant (2 medium eggplants)
- 1 tbsp tahini sesame paste
- ½ tsp ground cumin
- ½ tsp sesame seeds
- ½ tsp sea salt
- 2 tbsp Juice of ½ lemon
- 1 garlic clove
- 1 tbsp extra virgin olive oil for serving
Instructions
Preheat the oven to 350ºC (180ºF). Bake the eggplants for about 40 minutes until soft.
Allow them to cool slightly, then scoop out the flesh with a spoon, discarding the skin.
Place the eggplant flesh in a food processor along with tahini, cumin, garlic, lemon juice, sesame seeds, and salt.
Pulse until you get a rustic puree. Traditional baba ganoush is not meant to be ultra-smooth, a slightly chunky texture is perfect.
Transfer to a bowl, drizzle with olive oil, sprinkle with parsley or sesame seeds, and refrigerate before serving.
Nutrition
Calories460 kcal
Carbohydrates60 g
Protein12 g
Fat24 g
Saturated fat3 g
Sodium1189 mg
Potassium2212 mg
Fiber28 g
Sugar33 g
Vitamin A234 IU
Vitamin C33 %
Calcium130 %
Iron4 mg
