Small Batch Baba Ganoush
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Roasted eggplant blended with tahini, garlic, lemon, and olive oil into a smooth, smoky dip.
Ingredients
- 1 (1-lb) eggplant peeled
- 4 Tbsp olive oil divided, plus ¼ tsp for top
- ½ tsp kosher salt divided
- ¼ tsp coarse black pepper
- 1 garlic clove
- ½ Tbsp lemon juice
- 2 Tbsp tahini
- ⅛ tsp ground cumin
- 1 Tbsp chopped parsley
- Pinch optional smoked paprika
Equipment
- baking sheet
- food processor
Directions
- Heat the oven to 425°F. Cut the eggplant into 1-inch cubes.
- Toss with 1 tablespoon of the oil, ¼ teaspoon of the salt, and the pepper. Spread on a rimmed baking sheet and roast for 25 to 30 minutes, stirring halfway through, until very soft.
- Let it cool for a few minutes. Blend the eggplant in a small food processor with the garlic, lemon juice, tahini, the remaining ¼ teaspoon of salt, cumin, and 2 tablespoons of the oil. Add the last tablespoon of oil only if it needs loosening.
- Pulse in the parsley. Spoon into a bowl, drizzle with the ¼ teaspoon of oil, and sprinkle with paprika, if you like.
Nutrition
Serving: 278g | Calories: 389kcal | Carbohydrates: 18g | Protein: 5.1g | Fat: 35g | Saturated Fat: 4.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 601mg | Potassium: 615mg | Fiber: 7.7g | Sugar: 8.1g | Vitamin A: 224IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; eggplant counted as raw eggplant (1 lb), chopped parsley counted as fresh parsley. Brands and portions vary, so use it only as an approximation.