Description
A creamy and flavorful eggplant dip, perfect for spreading or dipping.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- Salt to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the eggplants with a fork and place them on a baking sheet.
- Roast the eggplants for about 30-40 minutes, until the skin is charred and the flesh is soft.
- Remove from the oven and let them cool.
- Once cooled, scoop out the flesh and place it in a food processor.
- Add tahini, olive oil, garlic, lemon juice, and salt to the food processor.
- Blend until smooth and creamy.
- Taste and adjust seasoning if necessary.
- Transfer to a serving bowl and garnish with fresh parsley.
Notes
- For a smokier flavor, you can grill the eggplants instead of roasting them.
- Serve with pita bread or fresh vegetables for dipping.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 2g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Homemade Baba Ganoush, Eggplant Dip