Baba Ghanouj

Baba Ghanouj is a smoky, creamy eggplant dip that embodies the flavors of Morocco with a blend of tahini, garlic, and lemon. This Paleo-friendly appetizer is perfect for dipping fresh vegetables or enjoying on its own.

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 powder - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped (for garnish)

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 sheet.
3. Roast the eggplant in the preheated 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 allow it to cool for about 10 minutes.
5. Once cooled, slice the eggplant in half and scoop out the flesh into a mixing bowl.
6. Add tahini, minced garlic, lemon juice, olive oil, cumin, and salt 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 to a serving bowl, drizzle with a little olive oil, and garnish with chopped parsley.
10. Serve with fresh vegetable sticks or as a spread.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, supporting digestive health.
• Contains healthy fats from tahini and olive oil, beneficial for heart health.

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