Baba Ganoush

Baba Ganoush is a smoky, creamy Moroccan dip made from roasted eggplant, tahini, and a blend of spices. This low-carb appetizer is perfect for dipping fresh vegetables or low-carb crackers.

Ingredients

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

Steps

1. Preheat your oven to 200°C (400°F).
2. Pierce the eggplant several times with a fork and place it on a baking tray.
3. Roast the eggplant in the oven for about 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, ground cumin, and salt to the eggplant flesh.
7. Using a fork or a food processor, blend the mixture until smooth and creamy.
8. Transfer the Baba Ganoush to a serving bowl and drizzle with olive oil.
9. Sprinkle with chopped parsley and smoked paprika before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Contains healthy fats from tahini and olive oil.

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