Roasted Eggplant Dip - Baba Ganoush

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.

Course Appetizer

Cuisine Middle Eastern

Keyword roasted eggplant dip

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 81kcal

Ingredients

1 large eggplant, sliced legthwise (1 ½ pounds)
¼ cup Greek yogurt (I like FAGE 2%)
2 tablespoon tahini paste
2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
2 teaspoon minced garlic (1-2 cloves)
½ teaspoon ground cumin
salt and pepper to taste

Instructions

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

Baba Ganoush:

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 ½ - 2 cups or 3-4 tablespoon per person.

Notes

Nutrition Facts

Roasted Eggplant Dip - Baba Ganoush

Amount Per Serving

Calories 81 Calories from Fat 54

% Daily Value*

Fat 6g9%

Carbohydrates 6.3g2%

Fiber 3.3g14%

Sugar 2.3g3%

Protein 2.3g5%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition