Easy Baba Ganoush Recipe: Creamy Lebanese Eggplant Dip
Servings: 6
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Easy baba ganoush made with roasted eggplant, lemon juice, garlic, tahini, and parsley. Creamy Lebanese-style eggplant dip for mezze.
Ingredients
- 3 small or 1 large eggplant
- olive oil for roasting
- salt a pinch for roasting + to taste
- 1 large garlic clove minced
- juice of 1 lemon
- 2 tablespoons tahini
- 2 tablespoons fresh parsley chopped (plus more for topping if you like)
Instructions
- Broil the eggplant: Preheat oven to broil on high. Slice eggplant in half lengthwise and place cut-side up on a baking sheet. Drizzle with olive oil and a pinch of salt. Broil 5 to 10 minutes until very soft and nicely browned.
- Scoop the flesh: Let cool slightly. Spoon out the eggplant flesh into a food processor (the skin should peel away easily).
- Blend: Add lemon juice, garlic, tahini, and salt. Blend until creamy.
- Finish: Add parsley and pulse just to combine. Taste and adjust lemon, salt, and garlic.
- Serve with an olive oil drizzle.
Nutrition
Calories: 88kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 557mg | Fiber: 7g | Sugar: 8g | Vitamin A: 168IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg
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