Saladsclosetcooking
Baba Ghanoush
A light, tasty and healthy grilled eggplant dip or salad with tahini, lemon juice and salt.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- food processor
📝 Preparation Steps
1
Prick the eggplants a few times with a fork, place on a baking sheet and bake in a preheated 400F/200C oven until really tender, about ⏱️ 30-40 minutes.
medium eggplants (~2-3 pounds)2
2
Cut the eggplants open, scoop out the flesh and puree in a food processor along with the tahini, lemon juice, garlic, cumin and salt.
medium eggplants (~2-3 pounds)2garlic, minced2 cloves
3
Serve garnished with olive oil, chopped parsley and paprika.
olive oil (optional)1 tablespoonparsley, chopped (optional)1 tablespoon
Nutrition Facts
calories
Calories 96
fat Content
Fat 5g
fiber Content
Fiber 5g
sugar Content
Sugars 3g
sodium Content
Sodium 11mg
protein Content
Protein 2g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 0
carbohydrate Content
Carbs 10g
saturated Fat Content
Saturated 0.8g
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