Baba Ganoush

This recipe offers a fantastic introduction to Middle Eastern cuisine! The creamy and delicious dip pairs perfectly with bread, naan, or pita. For an extra touch, consider drizzling some olive oil over the finished baba ganoush.

Preparation time: 15 min
Cooking time: 20 min
Resting time: 30 min
Total time: 1 hr 5 mins
Serves: 4

Ingredients:

• 1 tablespoon of extra-virgin olive oil
• 1 pound of eggplant
• ⅛ teaspoon of ground cumin
• 2 cloves of garlic
• ⅛ teaspoon of red chili powder
• 2 tablespoons of tahini
• 2 tablespoons of lemon juice
• 1 pinch of paprika
• Salt to taste
• ½ tablespoon of plain yogurt, or more to taste

Method:

1. Preheat the oven to 450 degrees F (230 degrees C) and lightly oil a baking sheet.
2. Halve the eggplants and brush the cut sides with olive oil. Place them face-down on the prepared baking sheet.
3. Roast in the preheated oven until softened, about 20 to 25 minutes. Remove from the oven and let cool for about 30 minutes.
4. Scoop the flesh out of the skins and place it in a mesh strainer, discarding the skins. Press down on the flesh to remove any liquid. Transfer the eggplant flesh to a food processor and add lemon juice, tahini, garlic, cumin, and chili powder. Drizzle olive oil over everything. Blend well for 45 seconds to 1 minute.
5. Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika on top for garnish.

Notes:
For a richer flavor, try roasting the eggplants on an open flame before blending them. This adds a smoky element to the baba ganoush.

Nutritional Info:
Calories: 110
Carbs: 10g
Protein 3g
Fat 8g

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