Baba Ghanoush (Smoked Eggplant Dip)
A creamy and smoky eggplant dip with tahini, lemon juice, and garlic. Enjoy with vegetables or pita bread for a healthy egg-free snack.
15m prep + 35m cook4 servings
Contains sesameEGG-free
210 cal|4g protein|15g carbs|15g fat|5g fiber
Ingredients
- 2 medium Eggplant
- 1/4 cup Tahini
- 3 tablespoons Lemon Juice
- 2 cloves Garlic
- 3 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 2 tablespoons Fresh Parsley
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Pierce eggplants several times with a fork. Place on a baking sheet and roast for 30-40 minutes, or until the skin is blackened and the eggplant is very soft.
- 3Let the eggplants cool slightly. Cut them in half and scoop out the flesh, discarding the skin.
- 4Place the eggplant flesh in a colander and let it drain for 15 minutes to remove excess moisture.
- 5In a food processor, combine eggplant, tahini, lemon juice, garlic, 2 tablespoons olive oil, and salt.
- 6Process until smooth and creamy. Taste and adjust seasoning as needed.
- 7Transfer baba ghanoush to a serving bowl and drizzle with remaining olive oil. Garnish with fresh parsley.
- 8Serve with vegetables or gluten-free crackers.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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