Baba Ghanoush (Smoky Eggplant & Tahini)
A delicious and smoky eggplant dip with tahini, perfect for serving with pita bread or veggies.
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Main Ingredients
- 2 large eggplants
- ¼ cup tahini
- 3 cloves garlic minced
- ¼ cup lemon juice
- 2 tablespoons olive oil
- Salt to taste
- ¼ teaspoon smoked paprika
- Fresh parsley for garnish
Preheat your oven to 400°F (200°C).
Prick the eggplants with a fork and place them on a baking sheet.
Roast the eggplants for about 30 minutes, turning occasionally, until the skin is charred and the flesh is soft.
Let the eggplants cool, then peel off the skin and scoop out the flesh.
In a food processor, combine the eggplant flesh, tahini, garlic, lemon juice, and olive oil. Blend until smooth.
Season with salt and smoked paprika to taste.
Transfer to a serving bowl, drizzle with a bit more olive oil, and garnish with fresh parsley.
Calories: 120kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 400mg | Fiber: 5g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg