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Baba Ganoush
This dip is a light and creamy dish, perfect to enjoy with sliced carrots, cucumbers and crackers. You can also spread it on a slice of bread for a wholesome snack.
Course
dinner, lunch, Snack
Cuisine
Lebanese
Keyword
Baba Ganoush, White eggplant
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
268
kcal
Author
Corrie
Ingredients
2
white eggplants
4
tablespoon
oil
2
tablespoon
tahini
2
garlic cloves
1
tablespoon
lemon juice
1
teaspoon
salt
2
teaspoon
sumac
Parsley
for serving
Instructions
Preheat your oven to 400F.
Place your eggplants on a pan sheet. Make sure to prick them with a fork and drizzle oil over them.
Let the eggplants bake for 30 minutes and put them on a side.
Prepare a dressing with tahini, lemon juice, salt, garlic and olive oil in a separate bowl.
Scoop cold eggplants and mix them in the dressing.
Mash and break the eggplants.
Sprinkle with chopped parsley and sumac once the mashed eggplants have converted to a dip.
Serve and enjoy :)
Nutrition
Calories:
268
kcal
|
Carbohydrates:
19
g
|
Protein:
5
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
13
g
|
Sodium:
1464
mg
|
Fiber:
8
g
|
Calcium:
50
mg