Cooking Lucid
Baba Ganoush
Smoky roasted eggplant dip with tahini, garlic, and lemon. Creamy, tangy, and perfect alongside hummus on a mezze platter.
Prep 10 min
Cook 35 min
Total 45 min
Serves 6
Ingredients
Step 1 — Roast the eggplant
- 2 large eggplants
- Olive oil
- Salt
Step 2 — Blend the dip
- 3 tbsp tahini
- 3 garlic cloves (minced)
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp kosher salt
- ¼ tsp smoked paprika
- 2 tbsp fresh parsley (chopped)
Instructions
- 1
Char the eggplant
Prick eggplants with a fork. Roast at 450°F or grill over high heat 30–35 minutes, turning often, until collapsed and charred. Cool, then scoop out flesh and drain excess liquid.
- 2
Blend and season
Pulse eggplant with tahini, garlic, lemon juice, olive oil, salt, and paprika until mostly smooth with some texture. Fold in parsley. Chill 30 minutes before serving.
- 3
Serve
Drizzle with olive oil and a pinch of paprika. Serve with pita, crudités, or as part of a mezze spread.
Nutrition per serving: 120 cal · 3g protein · 12g carbs · 8g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
