Roasted Eggplant Dip or Baba Ganoush, flavored with tahini, garlic, cumin and olive oil, is a tasty low carb accompaniment to grilled meats and vegetables.
Cuisine Middle Eastern
Keyword roasted eggplant dip
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
1largeeggplant, sliced legthwise(1 1/2 pounds)
1/4cupGreek yogurt(I like FAGE 2%)
2tbspextra virgin olive oil
2tspminced garlic(1-2 cloves)
salt and pepper to taste
Preparing the Eggplant:
Preheat oven to 400 degrees F and place oven rack to the middle position. Line a sheet pan with parchment paper.
Slice the eggplant lengthwise, salt well and let sit for 15 minutes to remove the bitter juices. Rinse quickly, then pat dry. Place the eggplant cut side down and roast 45 minutes or until the eggplant is completely tender when pierced with a fork. Remove from the oven and cool
Scoop the soft eggplant pulp from the skin and place into a food processor. Pulse to break-up. Add the other ingredients and run the processor until the dip is smooth and creamy.
Taste and adjust seasoning. Serve immediately or cover and refrigerate up to 5 days. It tastes better the next day! Serve at room temperature or slightly warm. Makes 1 1/2 - 2 cups or 3-4 tbsp per person.
Roasted Eggplant Dip - Baba Ganoush
Amount Per Serving
Calories 81Calories from Fat 54
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.