Baba Ganoush garnished with parsley and kalamata olives.
| Baba Ganoush | Print |
Recipe type: Appetizer
Cuisine: Mediterranean
Author: Daphne
Prep time:
Cook time:
Total time:
Serves: 6
This is a family recipe which makes a delicious dip for pita chips, carrots, cucumbers or other vegetables. Full of nutrients, low in calorie and very filling, it is a great substitute for traditional "chips and dip."
Ingredients
- 1-2 pounds eggplant
- 3 cloves minced garlic
- ¼ cup tahini (sesame paste)
- juice from whole lemon
- ½ teaspoon cumin
- 1 tablespoon olive oil
- ¼ cup fresh chopped parsley
- kalamata olives to garnish
- salt to taste
Instructions
- Slice eggplant in half. Use fork to stab eggplant in multiple places. This will allow the vegetable to release steam. Place on baking sheet.
- Place baking sheet in preheated oven at 400 degrees
- Bake for 5 minutes and flip eggplant.
- Lower temperature to 375 degrees and bake for 10 minutes more.
- Flip eggplant again and bake for another 10 minutes until eggplant is very soft.
- Remove from oven and let cool.
- Scoop meat from skins of eggplant and place in mixing bowl.
- Use fork to mash the eggplant until chunky.
- Add garlic, tahini, lemon juice, cumin, olive oil and mix well.
- Place in flat bowl or serving platter and spread out in thin layer. Garnish with olives and parsley and enjoy with pita chips or raw vegetables.
Roasted eggplant
Scooping eggplant from skin
Roasted eggplant
Tahini or sesame paste
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