Lemon Baba Ganoush Without Oil

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Description
 Babaganoush is a delicious Mediterranean dip that's made from roasted eggplant and tahini. It's similar to hummus, another Mediterranean dip, but essentially just using eggplant instead of chickpeas. The two pair great together on a Greek salad, as a spread for Whole Wheat Pita Bread, or a dip for Dolmas (Stuffed Grape Leaves).
 For a combination of babaganoush and hummus, check out my Mediterranean Roasted Eggplant Hummus. Or view some of my other hummus recipes as well for similar ideas, such as Classic Tahini Hummus. You can also check out any of my other salad dressings or hummus recipes!
Time
Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes
Cost
Total Cost:

Cost per Serving:
$0.19
Ingredients
Serving(s)
  • 2 medium Eggplant
  • 1/4 cup Tahini
  • 1/4 cup Lemon juice
  • 2 tbsp Minced garlic
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Cumin, ground
Instructions
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  1. Preheat your oven to 400F, and line a cookie sheet with parchment paper. Wash your eggplant, slice off the ends, and cut in half

    2.
  2. Bake cut side down until the eggplant collapses and is easily pierced with a fork (about 45 minutes). Remove from the oven, flip it over over, and allow it to cool for a few minutes

    3.

  3. Add the eggplant (with the skin!) and all other ingredients to a food processor. Blend until smooth. Serve with pita bread, dolmas, or over a salad. Store leftovers in the fridge or freezer

    4.

Nutrition Facts
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Servings: 20
Serving Size: 2 tbsp (32 g)
Calories: 32
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Total Fat: 1.8g (2 %)
 Saturated Fat: 0.3g (1 %)
 Polyunsaturated Fat: 0.8g
 Monounsaturated Fat: 0.7g
Cholesterol: 0mg (0 %)
Sodium: 63mg (3 %)
Total Carbohydrate: 3.7g (1 %)
 Fiber: 1.6g (6 %)
 Net Carbs: 2.1g
 Total Sugar: 1.5g
  Added Sugar: 0.0g (0 %)
Protein: 1.0g (2 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 20mg (2 %)
Iron: 0.45mg (2 %)
Magnesium: 9mg (2 %)
Potassium: 115mg (2 %)
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Glycemic Index:
18.8

Glycemic Load:
0.6


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