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BABA GHANOUSH (MIDDLE EASTERN EGGPLANT DIP) – paleo recipe
Stav Kogan

BABA GHANOUSH (MIDDLE EASTERN EGGPLANT DIP)

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Servings: 8 servings
Calories: 130
Ingredients Method Nutrition

Ingredients
  

  • 2 medium eggplants
  • ½ cup (75 g) organic tahini
  • 3 cloves garlic
  • ¼ cup (60 ml) extra virgin olive oil
  • 2 tbsp (30 ml) fresh lemon juice
  • ½ tsp sea salt
  • ¼ tsp cumin
  • ⅛ tsp cayenne
  • 1 tbsp (3 g) fresh parsley, minced (garnish)
  • ¼ tsp paprika (garnish)

Method
 

  1. COOKING INSTRUCTIONS Preheat oven to 350°F/177°C. Pierce each eggplant in several places with a fork and place on a baking sheet.
  2. Roast in the oven until soft (about 1 hour), turning over once. Allow eggplant to cool.
  3. Once cooled cut in half lengthwise. Scoop out the flesh and place in a medium-sized bowl.
  4. Discard the peel.
  5. Add the remaining ingredients (tahini, garlic, olive oil, lemon juice, salt, cumin and cayenne) except parsley and paprika to the same bowl. Use a fork to mash together and mix until well combined.
  6. Garnish with parsley and paprika.

Nutrition

Calories: 130kcalCarbohydrates: 7gProtein: 2gFat: 11g

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