Baba Ganoush

Baba Ganoush is a delightful Middle Eastern dip made from roasted eggplants, offering a creamy texture and smoky flavor. Perfect as a starter or side dish, it pairs wonderfully with fresh vegetables or warm pita bread.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tahini - 2 tablespoons (30g)
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons (30ml)
• Olive oil - 1 tablespoon (15ml)
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped (optional for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Prick the eggplant several times with a fork to allow steam to escape.
3. Place the eggplant on a baking sheet and roast in the oven for 30-35 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 cooled, cut the eggplant in half and scoop out the flesh into a mixing bowl, discarding the skin.
6. Add tahini, minced garlic, lemon juice, olive oil, cumin, salt, and black pepper to the bowl with the eggplant flesh.
7. Use a fork or a food processor to blend the mixture until smooth and creamy.
8. Taste and adjust seasoning as needed.
9. Transfer the Baba Ganoush to a serving dish and drizzle with a little extra olive oil. Garnish with chopped parsley if desired.
10. Serve with pita bread, fresh vegetables, or as part of a mezze platter.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.15 L

Health Benefits

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

Tags