Baba Ganoush (Roasted Eggplant Dip)

Name: Baba Ganoush (Roasted Eggplant Dip)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 cups
Ingredients: 2 pounds eggplants (1-2 medium); 2 cloves garlic; 2 tablespoons fresh lemon juice; ½ teaspoons lemon zest; 2 tablespoons plain Greek yogurt (full fat is best); 1/2 cup extra-virgin olive oil; 2 tablespoons flat-leaf parsley; 1 teaspoon coarse kosher salt; ¼ teaspoon ground cumin; ¼ teaspoon smoked paprika; 2 tablespoons Tahini

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 cups
Calories
81 kcal
Course
Appetizer, Condiments
Cuisine
Mediterranean

Baba Ganoush (Roasted Eggplant Dip)

Opal Carpenter

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Traditional spices with a creamy base makes this roasted eggplant dip the perfect pairing for pita chips or veggies sticks.

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Ingredients

Servings

2 pounds eggplants (1-2 medium)
2 cloves garlic , minced
2 tablespoons fresh lemon juice
½ teaspoons lemon zest
2 tablespoons plain Greek yogurt (full fat is best)
1/2 cup extra-virgin olive oil , divided
2 tablespoons flat-leaf parsley
1 teaspoon coarse kosher salt , to taste
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
2 tablespoons Tahini

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Instructions

Preheat the oven 450°F. Line a large baking sheet with parchment paper or aluminum foil and coat with cooking spray
Cut the eggplants in half lengthwise and brush the cut sides with olive oil. Place the cut side down on the baking sheet.
Roast for 35-45 minutes or until the flesh is soft and the skin starts to collapse and can easily be peeled back. The cooking time will vary depending o the size of your eggplant, so check frequently. Set the eggplant aside to cool before handling.
Scoop the flesh out of each eggplant, discard the skins. Place the flesh in a large colander lined with cheesecloth or a tea towel. Press lightly to get out as much moisture as possible.
Transfer the drained flesh to a food processor and add the garlic, lemon juice, zest, yogurt, 1/3 cup of the olive oil, parsley, salt, cumin and paprika. Pulse until the eggplant starts to become smooth and ingredients are incorporated.
Add the tahini in a slow drizzle while the food processor is on, until fully incorporated and smooth.
Transfer to a serving bowl and drizzle with the remaining olive oil. Serve with pita slices and veggies.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

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Nutrition Information

Show Details

Calories 81kcal (4%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 3g (5%) Sodium 244mg (10%) Potassium 304mg (9%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 95IU (2%) Vitamin C 10.6mg (12%) Calcium 20mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 4cups

Amount Per Serving

Calories 81 kcal

% Daily Value*

Calories	81kcal	4%
Carbohydrates	12g	4%
Protein	1g	2%
Fat	3g	5%
Sodium	244mg	10%
Potassium	304mg	6%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	95IU	2%
Vitamin C	10.6mg	12%
Calcium	20mg	2%
Iron	0.4mg	2%