Baba Ganoush (Lebanese Eggplant Dip)
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Servings 4
Calories 184 kcal
- 1 medium eggplant, washed
- 1/4 cup tahini
- 1 clove garlic, crushed
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 lemon juice
- 1/8 cup fresh parsley
- salt and pepper, to taste
- 2 tbsp extra virgin olive oil
Bake the eggplant at 425 F for 50 minutes, let cool.
Once cooled, peel off the skin with your hands and let the inside flesh cool for 5 minutes.
Add the flesh along with the rest of the ingredients to a food processor. Blend until smooth.
Calories: 184kcalCarbohydrates: 11gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 9mgPotassium: 359mgFiber: 4gSugar: 4gVitamin A: 321IUVitamin C: 7mgCalcium: 39mgIron: 1mg