Lemon Baba Ganoush Without Oil

Name: Lemon Baba Ganoush Without Oil
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 2 medium eggplant, 800 g; 1/4 cup (64 g) tahini; 1/4 cup (60 g) lemon juice; 2 tbsp (30 g) minced garlic; 1 tsp (3 g) paprika; 1/2 tsp (3 g) salt; 1/2 tsp (1.5 g) ground cumin

4 steps

Prep:10minCook:45min

Babaganoush is a delicious Mediterranean dip that's made from roasted eggplant and tahini. It's similar to hummus, another Mediterranean dip, but essentially just using eggplant instead of chickpeas. The two pair great together on a Greek salad, as a dip for your pita bread, or a spread for sandwiches or toast. Each serving is about 2 tbsp (32 g). For a combination of babaganoush and hummus, check out my Mediterranean Roasted Eggplant Hummus. Or view some of my other hummus recipes as well for similar ideas.

Updated at: Wed, 11 Dec 2024 02:25:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories30 kcal (1%)

Total Fat1.8 g (3%)

Carbs3.2 g (1%)

Sugars1.3 g (1%)

Protein0.9 g (2%)

Sodium62.7 mg (3%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

800geggplant

¼ cuptahini

Instructions

Step 1

Preheat your oven to 400F, and line a cookie sheet with parchment paper. Wash your eggplant, slice off the ends, and cut in half

eggplant800g

Step 2

Bake cut side down until the eggplant collapses and is easily pierced with a fork (about 45 minutes). Remove from the oven, flip it over over, and allow it to cook for a few minutes

Step 3