Baba ganoush
Vegan eggplant dip. Baba Ganoush is an eggplant spread, usually in mezze; a variety of small dishes include hummus, tabbouleh, olives, falafel, and pita.
2 cups
Calories: 241kcal
Ingredients
- 1 medium / large eggplant to give you a cup of cooked flesh
- 1 tablespoon tahini
- 1 lemon the juice
- 2 tablespoons extra virgin olive oil
- sea salt to taste
- * chopped parsley, mint or cilantro for serving optional
Instructions
- In the oven, stove, or toaster oven, roast the eggplant. Keep turning so it roasts evenly. If the eggplant is very big, pinch it with a fork before placing it in the oven.
- When thoroughly roasted and charred everywhere. Cut it in half and scoop out the flesh, and put it in the bowl of a food processor or blender.Discard the peel.
- Add olive oil, salt, tahini and lemon juice.
- Pulse well until all ingredients are well combined.
- Serve in a bowl, sprinkle with chopped parsley, and serve with pita chips or crudites.
Notes
How to store
Baba ganoush can be stored in an airtight container in the refrigerator for up to 5 days. Before storing your baba ganoush, let it cool completely to room temperature and store it in an airtight container. Check for seasoning before serving, you may need to add some lemon juice and some salt.Nutrition
Serving: 4tablespoons | Calories: 241kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 9mg | Potassium: 633mg | Fiber: 9g | Sugar: 9g | Vitamin A: 70IU | Vitamin C: 34mg | Calcium: 45mg | Iron: 1mg