This smoky eggplant dip, also known as Baba Ghanoush, is a feast for the senses. With its robust flavor profile, creamy texture, and vibrant presentation, it’s sure to become a staple on your appetizer menu. Perfectly roasted eggplants merge with tahini, garlic, and spices to create a delightful dip that pairs wonderfully with fresh vegetables or warm pita bread. Ideal for gatherings or a healthy snack, this Baba Ghanoush is both satisfying and nutritious.
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- 2 medium eggplants
- 3 cloves garlic, minced
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the eggplants with a fork and place them on a baking sheet.
- Roast the eggplants for 35-40 minutes until the skin is charred and flesh is soft.
- Remove the eggplants from the oven and let them cool.
- Peel the skin off the cooled eggplants and place the flesh in a blender or food processor.
- Add garlic, tahini, lemon juice, olive oil, smoked paprika, cumin, salt, and black pepper.
- Blend until smooth and creamy.
- Transfer the dip to a bowl and garnish with chopped parsley and a drizzle of olive oil.
- Serve with pita bread or fresh vegetables.
Nutrition
Serving: 100g | Calories: 120kcal | Carbohydrates: 10g | Protéines: 3g | Fat: 9g | Sucre: 4g