Baba Ghanoush

Baba Ghanoush is a creamy, smoky eggplant dip that combines tahini and spices for a delightful flavor. This Kosher American side dish is perfect for dipping fresh vegetables or pita bread.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tahini - 2 tablespoons (30g)
• Lemon juice - 1 tablespoon (15ml)
• Garlic - 1 clove, minced
• Olive oil - 1 tablespoon (15ml)
• Salt - 1/2 teaspoon (2.5g)
• Ground cumin - 1/4 teaspoon (1g)
• Fresh parsley - 1 tablespoon, chopped (5g)
• Paprika - 1/4 teaspoon (1g) for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Prick the eggplant several times with a fork to prevent it from bursting.
3. Place the eggplant on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the skin is charred and the flesh is soft.
4. Remove the eggplant from the oven and let it cool for about 10 minutes.
5. Once cool enough to handle, slice the eggplant in half and scoop out the flesh into a bowl, discarding the skin.
6. Add tahini, lemon juice, minced garlic, olive oil, salt, and ground cumin to the bowl with the eggplant flesh.
7. Using a fork or a food processor, blend the mixture until smooth and creamy.
8. Taste and adjust seasoning if necessary.
9. Transfer the Baba Ghanoush to a serving dish, drizzle with additional olive oil, and sprinkle with chopped parsley and paprika for garnish.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• Contains healthy fats from tahini and olive oil, supporting heart health.

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