Baba Ganoush

This Baba Ganoush is a light, creamy dip made of eggplant, olive oil, tahini, lemon juice and garlic. It’s easy to whip up and delicious served with warm pita bread, crackers, a plate full of veggies or even spread on sandwiches. A flavorful and healthier appetizer option that’s naturally gluten-free, vegan and paleo friendly!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 1 cup

Calories: 994 kcal per serving

Ingredients

1 - eggplant
¼ cup - olive oil
¼ cup - tahini
1 - lemon
3 cloves - garlic
salt and pepper

Instructions

Preheat the oven to 400ºF. Line a medium baking sheet with parchment paper.
Cut the eggplant in half from top to bottom and then rub the inside with 1 tablespoon of olive oil. Place the 2 halves, cut side down, on the prepared baking sheet and bake until they are fork tender– about 40 minutes.
Remove from the oven and allow the eggplant to cool until you can handle them. Remove the flesh using a spoon and transfer it to the bowl of a food processor.
Add the remaining ⅓ cup olive oil, tahini, lemon juice, and garlic. Pulse until the mixture is well combined– about 15 seconds. Season with salt and pepper and enjoy.
Store any leftovers in the fridge in an airtight container for up to 3 days.
For a smoky flavor, grill the eggplants instead of baking them. Garnish with smoked paprika or sesame seeds if desired.

Nutrition