Baba Ghanoush Dip

Is there anywhere in the world a guest who could resist a bowl of creamy dip and freshly baked bread? We assure you, there isnt!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 2 piece Eggplant, raw

  • 3 pods Garlic, fresh

  • 2 spoons Juice, lemon

  • 2 spoons Sesame butter, tahini

  • 0.25 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, white

  • 2 spoons Oil, olive

Steps

  1. Turn on the oven and set it to 160 °C. Lightly oil a low baking dish. Wash the eggplants, cut off the stems, and slice them lengthwise in half. Place the halves cut side down on the baking dish and bake in the preheated oven for 1 hour.

  2. Peel the garlic and roughly chop it. Take the roasted eggplants out of the oven and let them cool. Scoop out the flesh with a spoon and discard the skins. Place the eggplant flesh, garlic, lemon juice, and tahini in a food processor and blend into a smooth puree. Season with salt and pepper and mix well again.

  3. Store the prepared dip in the refrigerator until ready to use. When the guests arrive, transfer it to serving bowls and serve with freshly baked bread.

Nutrition Information (Per 100g)

  • Calories: 66.46 kcal
  • Fat: 3.13 g
    • Saturated Fat: 0.42 g
  • Carbohydrates: 7.31 g
    • Sugars: 1.67 g
  • Protein: 2.09 g
  • Fiber: 2.72 g

Advice

Eggplants can be roasted on a Teflon pan or grill with almost no fat. If we find them slightly bitter, we slice them, salt them, and let them sit for 20 to 30 minutes. Then we gently squeeze and drain them. The prepared dip will keep in the refrigerator for up to 2 days.