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5.0 from 27 votes

Baba Ganoush

Roast or grill the eggplant for a healthy, savory dip served with pita bread or fresh veggies for a healthy app or snack.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 12
Calories: 48 kcal
Course: Appetizer
Cuisine: Mediterranean

Ingredients

  • 2 medium eggplants
  • 3 tablespoons Tahini
  • 2 cloves garlic , pressed
  • 1 lemon , juiced
  • 1 teaspoon kosher salt
  • 1 teaspoon extra virgin olive oil
  • paprika
  • mint, parsley or cilantro

Instructions

    Cup of Yum
  1. Preheat the oven to 450°F. Use a sharp knife to poke a few holes in the skin of the eggplant so the skin doesn't burst while roasting. Place the eggplants on a baking sheet lined with foil and roast for 30 minutes or more, turning once, until the skin is blistered and the inside is very soft. Remove from the heat.
  2. When the eggplant is cool enough to handle, cut the eggplant in half and peel away the skin. Use a spoon to gently remove the seeds, and discard.
  3. Add the eggplant to a blender jar with the tahini, garlic, lemon juice, and kosher salt. Process until smooth. Add more lemon juice and salt to taste. Spoon the baba ganoush mixture into a bowl, swirl with the back of a spoon. Drizzle with olive oil and garnish with fresh minced mint, parsley or cilantro and a few shakes of paprika. Also good garnished with pomegranate seeds. Serve with pita bread, lavash bread, or sliced veggies.

Nutrition Information

Calories 48kcal (2%) Carbohydrates 6g (2%) Protein 2g (4%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 197mg (8%) Potassium 204mg (6%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 18IU (0%) Vitamin C 7mg (8%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 48

% Daily Value*

Calories 48kcal 2%
Carbohydrates 6g 2%
Protein 2g 4%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 197mg 8%
Potassium 204mg 4%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 18IU 0%
Vitamin C 7mg 8%
Calcium 15mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.