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Baba Ganoush (Roasted Eggplant and Vegetable Dip)

A smoky and creamy dip made from roasted eggplant and vegetables, perfect for serving with pita bread or vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 2 medium eggplants
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 1 tbsp tahini
  • 2 tbsp lemon juice
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley chopped (for garnish)

Instructions
 

  • Preheat the oven to 200°C (400°F).
  • Prick the eggplants with a fork and drizzle with olive oil.
  • Roast the eggplants for 25-30 minutes, turning occasionally, until the skin is charred and the flesh is soft.
  • Allow the eggplants to cool slightly, then peel off the skin and place the flesh in a bowl.
  • Mash the eggplant with a fork, then stir in the garlic, tahini, lemon juice, cumin, salt, and black pepper.
  • Taste and adjust the seasoning if needed.
  • Serve the baba ganoush garnished with fresh parsley.

NUTRITION FACTS (Per Serving)

Calories: 100 kcal
Carbohydrates: 10 g
Fat: 6 g
Protein: 2 g