Baba Gannouj (Joel Rapp)

Baba Gannouj is a popular Middle Eastern dip made from roasted eggplants and tahini. It is believed to have originated in Lebanon and is often served as part of a mezze platter.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Baba Gannouj (Joel Rapp)

Cooking Method: Roasting Cuisine: Middle Eastern Courses: Any, Appetizer Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 medium Eggplant
• 4 tablespoon Tahini
• 2 clove Garlic
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 2 tablespoon Parsley
• 1 teaspoon Paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prick the eggplants with a fork and place them on a baking sheet.
3. Roast the eggplants in the preheated oven for 30 minutes, or until the skin is charred and the flesh is soft.
4. Remove the eggplants from the oven and let them cool slightly.
5. Cut the eggplants in half lengthwise and scoop out the flesh into a bowl.
6. Add tahini, garlic, lemon juice, olive oil, and salt to the bowl.
7. Use a fork or a blender to mash and mix the ingredients until smooth.
8. Transfer the mixture to a serving dish and garnish with parsley and paprika.
9. Serve with pita bread or vegetables. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 8g3%

Sugars 4g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.