Photo: Joseph Gonzalez
Baba Ganoush (Roasted Eggplant Dip)
7 ingredients
10 min + 30 min
10
openrecipes
Baba Ganoush is a delicous roasted eggplant dip that’s made with roasted garlic, freshly squeezed lemon juice, and ground cumin. I like to serve it with salted pita chips. It’s flavor is even better a day or two after you make it.
Estimated Nutrition (whole recipe, rough)
156
Calories
5g
Protein
9g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tahini | 1 tbsp (15g) | 89 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Eggplants, Cut In Half Lengthwise
- 4 cloves Large Cloves Garlic, Peeled
- 14 cups Prepared Tahini
- 3 Tablespoons Freshly Squeezed Lemon Juice (or More To Taste)
- ½ teaspoons Ground Cumin
- ½ teaspoons Kosher Salt
- 2 Tablespoons Chopped Fresh Parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes