Baba Ganoush

45 minutes

200kcal

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A creamy Middle Eastern dip made from roasted eggplant, tahini, and garlic, offering a nutty and light flavor.

This dish is estimated to provide 200kcal based on the recipe below. Please consider to make the right choice for your health!

1. Preparation

Preheat the oven to 450°F (232°C).

Wash 1 large eggplant under running water and pat dry.

Pierce the eggplant several times with a fork to prevent bursting.

Wrap the eggplant in aluminum foil for even cooking.

2. Cooking

Place the wrapped eggplant in the oven and roast for about 30-35 minutes, until the skin is charred and the flesh is soft.

Once cooked, remove the eggplant from the oven and let it cool for about 10 minutes.

Carefully unwrap the foil and then scoop out the flesh from the eggplant into a bowl.

Using a fork or a food processor, mash or blend the eggplant until smooth.

Add 2 tablespoons of tahini, 1 clove of minced garlic, 2 tablespoons of lemon juice, and salt to taste.

Mix everything together until well combined and creamy.

3. Finishing Touches

Taste the Baba Ganoush and adjust the seasoning as needed.

Transfer the dip to a serving bowl.

Drizzle with olive oil and sprinkle with paprika or fresh parsley for garnish.

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