babaganoush dip
BABAGANOUSH DIP
Yield: 8
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Babaganoush is a healthy and authentic Mediterranean recipe that is always a hit with my guests, served as a dip before dinner. This easy, vegetarian spread is a unique twist on hummus, and only requires roasted eggplant, oil, Tahini, and some spices.A delicious way to eat eggplants!
Ingredients
GARNISH
Instructions
- Preheat oven to 400F.
- Cut eggplants in half lengthwise and drizzle them with 2 Tbsp of oil. Place the cut halves flat-side down onto a lined baking sheet. Bake for 40-50 minutes or until tender and browned.
- Scoop out the flesh and discard the skin. Place the flesh into a strainer over a bowl and mash the eggplant to drain any excess liquid.
- Add the eggplant, 2 Tbsp olive oil and the remaining ingredients into a mixing bowl and combine with a fork. Taste and adjust seasoning. Option to add a drop of greek yogurt if you tolerate dairy, for a creamier version.
- Serve the babaganoush in a bowl with a drizzle or olive oil, toasted pine nuts, red pepper flakes and chopped parsley. Serve with pita bread or some gluten-free seed crackers (healthier option)
Nutrition Facts
Calories
161.91Fat (grams)
13.87 gSat. Fat (grams)
1.87 gCarbs (grams)
9.17 gFiber (grams)
3.92 gNet carbs
5.25 gSugar (grams)
4.2 gProtein (grams)
2.71 gSodium (milligrams)
30.63 mgCholesterol (grams)
0 mgDisclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.
