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Baba Ganoush
A delicious smoky aubergine dip from the eastern end of the Mediteranean. Normally used as a dip but I also use for a sauce with pasta.
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Course:
Dips and Spreads, Starter
Cuisine:
Iraq, Syrian
Keyword:
Dips/Spreads, Vegetables, Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
people
Calories:
75
kcal
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Ingredients
Metric
Imperial
3
large
aubergines
3
tspn
garlic
crushed
1
large
lemon
juice only
2
tbsp
tahini
3
tbsp
olive oil
Black pepper
to taste
1
tbsp
parsley
chopped
Instructions
Prick the aubergines with a fork or skewer.
3 large aubergines
Grill the aubergines until the skin is charred and blacked and the flesh is soft about 20 minutes. Turn over halfway through cooking.
Crush the garlic and mix with the lemon juice, tahini, olive oil and pepper.
3 tspn garlic,
1 large lemon,
2 tbsp tahini,
3 tbsp olive oil,
Black pepper
When the aubergines have cooled, scoop out the flesh.
Mix the soft flesh with the remaining ingredients.
Place in a small dip dish and finish with a drizzle of olive oil.
Sprinkle the chopped parsley over the top.
1 tbsp parsley
Nutrition
Calories:
75
kcal
|
Carbohydrates:
0.5
g
|
Protein:
0.4
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
24
mg
|
Potassium:
14
mg
|
Fiber:
0.2
g
|
Sugar:
0.02
g