Baba Ganoush is the other Middle Eastern dip that should be added to your plates and tables alongside everyone’s favorite, hummus. This flavorful dip is made from charred eggplant, garlic, tahini, lemon and olive oil. In the US sometimes they swap tahini with mayo, but using tahini is so much better in my opinion and if you haven’t tried it, now is the time.
Serve with pita, crackers or veggies or simply with a spoon.
Ingredients
Servings 4 servings
- 1 eggplant
- 3 garlic cloves minced
- ¼ cup cilantro
- ⅛ cup 100% sesame tahini
- 1 half lemon
- Salt and pepper to taste
- Garnish: olive oil sumac
Nutritional Facts
Nutrition Facts
Baba Ganoush
Amount per Serving
Calories
307
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
6
g
Sodium
23
mg
1
%
Potassium
1245
mg
36
%
Carbohydrates
37
g
12
%
Fiber
15
g
63
%
Sugar
16
g
18
%
Protein
10
g
20
%
Vitamin A
396
IU
8
%
Vitamin C
16
mg
19
%
Calcium
103
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Grill the eggplants over a flame on a gas burner, a hot grill, or under the broiler.
- Turn with tongs until soft and evenly charred. Allow the eggplants to cool.
- Peel the skin off the eggplant and place on cutting board. Chop it lightly.
- Add garlic, cilantro, tahini, lemon juice and salt and pepper. Chop well to mix everything together.
- Spoon onto a plate or bowl, drizzle olive oil and sprinkle sumac to garnish before serving. Baba Ganoush can be served at room temperature or kept cold in fridge for 3-4 days.
