I’ve seen the internet obsessed with hummus for the past few years, but I think baba ghanoush deserves some more love and appreciation! It has a similar creamy consistency and serves as a great side dish to crackers, pita chips, veggies, and bread. This dip is so delicious that I can eat it by the spoon!
You’ll need two aubergines to make this dip (which is just eggplant, for my North American readers). Please make sure you only use a light amount of oil to coat the vegetable; otherwise, it will become too oily and alter the taste.
You’ll need about twenty minutes to prep and thirty minutes total to roast the aubergine, but it might take longer depending on how long you let it sit in the sieve. The longer you drain the excess liquid from the flesh, the better the consistency and taste.
This recipe makes enough for six servings at 154 calories and provides about 12 grams of carbohydrates, 5 grams of protein, and 10 grams of fat. Olive oil and tahini are excellent sources of healthy fats, so don’t worry about having too high a fat content! If you pair the baba ghanoush with crackers or sliced veggies, it makes a fantastic low-calorie snack.
You can enjoy baba ghanoush with any meal or eat alone as a quick and healthy snack. If you want to, you can store it in an airtight container to keep it in the fridge to eat for a few days. It also makes an excellent appetizer for whenever you have friends over! Let us know in the comments if you have tried this recipe and what you thought of it. Tag me @jennyleeisme whenever you post pictures of your creations so I can like them and appreciate them too!
- 2 aubergine medium
- 2 cloves garlic crushed
- 1 lemon juiced
- 4 tablespoon .tahini
- 2 tablespoon olive oil
- ½ teaspoon ground cumin
- paprika smoked
- 1 tablespoon parsley chopped
- Preheat the oven to 450°F(230°C).Line a large baking tray with baking paper.
- Halve the aubergines lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared tray with the halved sides down, roasting them for 35-40 minutes until the flesh is very tender
- Once aubergines are cooked, set them aside to cool, then scoop out the flesh with a spoon, discarding the skin.
- Place the flesh on a sieve and leave for a bit (the longer, the better) to allow all the excess liquid to drain away.
- Place the flesh in a bowl, add the garlic, lemon juice, tahini, olive oil, and cumin. Mash everything with a fork, and continue stirring and mashing until the mixture is creamy—season to taste with salt
- Transfer to a serving bowl and sprinkle with smoked paprika and chopped parsley to garnish.