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Cheryl’s Baba Ganoush Dip Recipe

Cheryl's Baba Ganoush Dip Recipe

Cheryl's Baba Ganoush Dip Recipe

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  • Makes: 1 1/2 cups
  • Ready In: 50 mins
  • Prep Time: 10 mins
  • Cook Time: 40 mins

This Mediterranean-inspired veggie dip is great for your toddler as a dip for lunch, dinner, or a casual party. This Baba Ganoush recipe makes new veggies welcome!

    Nutritional Information (per serving)

  • Calories: 121
  • Fat: 7g
  • Protein: 3g
  • Sodium: 151mg
  • Carbohydrates: 13g
  • Fiber: 6g
  • Sugar: 4g

Ingredients:

  1. 1 large eggplant about 1 ½ pounds
    ¾ teaspoon salt
    2 cloves garlic
    ¼ cup lemon juice
    2 tablespoons tahini
    1 tablespoon extra virgin olive oil
    ½ teaspoon ground cumin
    Kosher salt, to taste

Directions:

    1. Preheat the oven to 400 degrees F.
    2. Prick the eggplant with a fork, place it on a cookie sheet, and roast for about 40 minutes or until very soft inside. Allow to cool completely.
    3. Scoop out the eggplant's pulp and process in a food processor with the remaining ingredients until it is almost pureed but still has some texture.
    4. Adjust seasoning to taste.
    5. Refrigerate until ready to use.
Cheryl Greene

Article written by

Cheryl Greene is the co-founder and Executive Producer of DrGreene.com. She is a mother, a breast cancer survivor and a foodie. Cheryl is active in social media and can be found on Facebook and Twitter as MsGreene.

 

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