Eggplant & Walnut Dip (Baba Ghanoush)

Name: Eggplant & Walnut Dip (Baba Ghanoush)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 large Eggplant; 1/4 cup Tahini; 2 tablespoons Lemon Juice; 2 cloves Garlic; 1/4 cup Walnuts; 2 tablespoons Olive Oil; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper

A classic Mediterranean dip made with roasted eggplant, tahini, garlic, lemon juice, and walnuts for added richness and texture. Serve with gluten-free crackers or vegetable sticks.

65m4 servings

Contains nutsContains sesameWHEAT-free

280 cal|8g protein|20g carbs|20g fat|7g fiber

Ingredients

1 large Eggplant
1/4 cup Tahini
2 tablespoons Lemon Juice
2 cloves Garlic
1/4 cup Walnuts
2 tablespoons Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to about 205°C (200°C).
2Pierce eggplant several times with a fork. Roast for 40-50 minutes, or until skin is blackened and flesh is soft.
3Let eggplant cool slightly, then scoop out the flesh and discard the skin.
4In a food processor, combine eggplant flesh, tahini, lemon juice, garlic, walnuts, olive oil, salt, and pepper.
5Process until smooth and creamy.
6Transfer to a serving bowl and drizzle with additional olive oil. Garnish with chopped walnuts.
7Serve with gluten-free crackers or vegetable sticks.

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