Baba Ganoush Without Tahini
123kcal
Ingredients
- 2 eggplants
- 1 lemon juiced
- 2 garlic cloves minced
- 2 tablespoon extra virgin olive oil
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 2 tablespoon yoghurt
Method
- Preheat the oven to 190 °C | 375°F and line a baking tray with baking paper.
- Prick the skin of your eggplants with a fork or knife - around 10 times or so - and place them on your baking paper.2 eggplants
- Roast the eggplants whole in the oven for 45 minutes. The skin of the eggplants will be slightly charred, wrinkled, and almost collapsing in on itself. Remove from the oven and let cool for about 10 minutes before handling.
- Carefully cut the eggplants in half and scoop out the flesh, placing it in your blender.
- Add the rest of your ingredients (garlic, lemon juice, olive oil, spices, and yogurt) and blend until you reach your desired consistency - I like a smooth and creamy baba ganoush but some people prefer it a little chunky!1 lemon, 2 garlic cloves, 2 tbsp extra virgin olive oil, 1 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp sea salt, 2 tbsp yoghurt
- Add a drizzle more olive oil over the top of the baba ganoush and a sprinkle of paprika.
- Serve with your favorite mezze or with flatbreads to dip!
Nutrition
Serving1gCalories123kcalCarbohydrates19gProtein2gFat6gSaturated Fat1gPolyunsaturated Fat5gSodium192mgFiber5gSugar7g
Notes
This baba ganoush dip can be enjoyed warm or cold and will keep in an airtight container in the fridge for up to 3 days.
Serve with flatbreads, falafel, hummus, and other mezze foods for a delicious meal!