Easy Creamy Baba Ganoush
This dip is deliciously creamy dreamy! Serve it with pitas or veggies for a delicious snack or lighter meal.
For the eggplant:
- 2 medium eggplant
- 1 tablespoon(s) olive oil
For the rest:
- 1/4 cup(s) tahini
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) lemon juice
- 2 clove(s) garlic
- 1/2 teaspoon(s) salt (or to taste)
- 1/2 teaspoon(s) cumin
- 1/4 teaspoon(s) smoked paprika
- 1 tablespoon(s) parsley chopped
- For serving with Baba Ganoush: pita triangles, carrot sticks, cucumber slices, bell pepper slices, or tortilla chips
- Preheat the oven to 450F (230C). Line a large baking sheet with parchment paper.
- Halve the eggplants lengthwise and brush the cut sides lightly with the olive oil. Place them in the prepared tray with the halved sides down, roasting them for 35-40 minutes until the eggplant flesh is very tender.
- Once eggplants are cooked, allow them to cool enough to handle, then scoop out the flesh with a spoon, discarding the skin. Place the flesh in a food processor, add tahini, olive oil, lemon juice, garlic, salt, and cumin. Blend until smooth and creamy.
- Transfer to a serving bowl and sprinkle with smoked paprika and chopped parsley to garnish. Serve with pitas or veggies for dipping.
Oil-free: to make oil-free simply omit the oil when roasting the eggplants. When making the dip, omit the oil and sub with aquafaba or water. Gluten-free: serve with veggies and/or gluten-free pitas or gluten-free bread. Make-ahead: store the prepared baba ganoush in a sealed container in the fridge for 4 - 5 days.
Serving: 1serving without pitas or dipping veggies (recipe makes 4 servings) | Calories: 216kcal | Carbohydrates: 18g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 302mg | Potassium: 620mg | Fiber: 8g | Sugar: 8g | Vitamin A: 212IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 2mg