By Colleen Browne
Baba Ganoush
You'll be shocked at how easy this is to make at home! The smokey, savory dip is so satisfying, and it's vegan and gluten free.
Updated at: Thu, 17 Aug 2023 02:45:16 GMT
Nutrition balance score
Great
Glycemic Index
18
Low
Glycemic Load
2
Low
Nutrition per serving
Calories203.9 kcal (10%)
Total Fat16.6 g (24%)
Carbs9.6 g (4%)
Sugars5.5 g (6%)
Protein3.2 g (6%)
Sodium341.6 mg (17%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 425° F and set oven rack to the top third of the oven. Line a large baking sheet with aluminum foil.
Step 2
Slice each eggplant in half horizontally along the y-axis, slice shallow slits in the flesh and generously sprinkle with salt. Allow the eggplant to rest for approximately 10-15 minutes, and then use a paper towel to wipe away as much moisture and salt as possible.
Step 3
Transfer eggplant halves to the prepared baking sheet, flesh-side-down. Drizzle with 2 tbsps olive oil and sprinkle with salt and pepper.
Step 4
Roast in the oven for 30-40 minutes or until softened and the skin of the eggplant is shriveled. Remove baking sheet from the oven and cover with foil to further steam the eggplant.
Step 5
After 5-10 minutes, remove foil and carefully peel away the skin from the eggplant flesh (it will be hot!) Add flesh and all remaining ingredients to a large food processor. Process until smooth and creamy. Season with additional salt, pepper, and tahini, to taste.
Step 6
Serve garnished with freshly chopped parsley, olive oil, and sesame seeds, if desired. Goes well with pita bread, naan, fresh veggies, and crackers.
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