Baba Ganoush - The Father of all Eggplant Dips
Servings: 8 as a side
Calories: 617kcal
Print Recipe
Add to Collection
Ingredients
- 3 small eggplants (3 small eggplants = 600-700g in total)
- 2 cloves garlic
- 2 tbsp tahini (or sesame paste is fine too)
- 1 lemon (juiced)
- 2 tbsp olive oil (plus a splash when serving the dish)
- 1 tsp paprika powder
- Salt and pepper to taste
Optional
- 1 handful pomegranate seeds
- 1 tbsp cilantro/coriander, fresh
Instructions
- Pre-heat the oven to 180ºc.
- Put the eggplants on a oven tray with a splash of olive oil and some salt.
- Using a fork, poke a couple of holes in them.
- Add the garlic cloves as well. No need to peel them.
- Roast until tender ( 25-30 minutes).
- Let the eggplants cool for a while, then slice them open and carve out the "flesh".
- With a beater or food processor mix the eggplant flesh with the rest of ingredients (juice the lemon and peel the garlic too before you throw it in).
- Serve in a bowl with some paprika and a splash of olive oil for garnish. You can eat as a dip with pitas, flatbread or nachos or as a side dish of main course.
Optional
- Stir in pomegranate seeds and cilantro to give this lovely Baba Ganoush an extra freshness kick.
Nutrition
Calories: 617kcal | Carbohydrates: 54.2g | Protein: 12.6g | Fat: 45.5g | Saturated Fat: 6.3g | Sodium: 1213mg | Potassium: 1823mg | Fiber: 28.1g | Sugar: 22.2g | Vitamin A: 200IU | Vitamin C: 53.6mg | Calcium: 160mg | Iron: 4.7mg