Eggplant Dip

Baba ganoush (also known as baba ghanoush) is a very healthy and delicious Mediterranean dip made from eggplants, tahini (sesame paste), garlic, olive oil, and lemon juice. For added flavor and freshness, you can also add a bit of thick yogurt, and the dip can be used as a side dish for grilled meals or as a spread for dipping bread.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Eggplant, raw

  • pieces Oil, olive

  • 1 spoon Yogurt, plain, from whole milk

  • 1.5 spoons Sesame butter, tahini

  • pieces Garlic, fresh

  • 1 spoon Juice, lemon

  • pieces Salt, table

  • pieces Chili peppers, red chili, dried

  • pieces Parsley, fresh

Steps

  1. Preheat the oven to 220 degrees Celsius. Wash and clean the eggplant. Cut it in half lengthwise.

  2. Line a baking tray with parchment paper and lightly grease it with oil. Place the eggplant halves on the tray with the cut side facing down. Pierce the skin of both halves with a fork in several places, then brush them with oil. Bake the halves in the preheated oven for 30 to 40 minutes or until the flesh is completely softened. Remove the baked halves from the oven and let them cool.

  3. Scoop out the baked flesh from the halves with a spoon and place it in a bowl. Let the baked flesh drain for about 3 minutes. Discard the baked skin.

  4. Add the drained flesh along with tahini, yogurt, garlic, and lemon juice to a food processor (blender). Quickly blend the ingredients into a smooth cream, seasoning it with salt and pepper to taste.

  5. Transfer the dip to a container and chill it well in the refrigerator before serving. When serving, drizzle it with olive oil and sprinkle with chopped parsley. For a spicy kick, you can also add a bit of ground cayenne pepper. Serve the prepared dip with pita bread.

Nutrition Information (Per 100g)

  • Calories: 77.23 kcal
  • Fat: 4.36 g
    • Saturated Fat: 0.4 g
  • Carbohydrates: 5.54 g
    • Sugars: 1.58 g
  • Protein: 1.98 g
  • Fiber: 2.38 g

Advice

The eggplant can also be grilled. In this case, do not cut it in half but grill it whole. Grill it until the skin is almost completely charred and the flesh inside softens.