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baba ganoush with parsley
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Baba Ganoush

Learn how to make easy baba ganoush, a healthy eggplant dip, vegan and gluten-free, perfect as a light appetizer or snack.
Course Appetizer, dip, sauce, Snack
Cuisine Mediterranean, Middle East
Keyword baba ganoush, eggplant, healthy dip
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 460kcal
Author missblasco

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.

Notes

For a smoky flavor, you can roast the eggplant directly over an open flame or grill before blending.

Nutrition

Serving: 150g | Calories: 460kcal | Carbohydrates: 60g | Protein: 12g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Sodium: 1189mg | Potassium: 2212mg | Fiber: 28g | Sugar: 33g | Vitamin A: 234IU | Vitamin C: 33mg | Calcium: 130mg | Iron: 4mg