Baba Ganoush Roasted Eggplant Dip
If you are looking for a great appetizer dip, this Baba Ganoush recipe is perfect! Baba Ganoush is made with eggplants and the perfect dip for carrots, celery and more!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 serving
- 1 large eggplant
- 1 large clove garlic grated or finely minced
- 1 lemon juiced
- olive oil
- sea salt
- 2 Tbsp fresh cilantro
- 2 TBSP cumin
Preheat oven to high broil, positioning a rack at the top of the oven.
Slice your eggplant length wise. Sprinkle it with sea salt then place the slices on a wire rack over a lined cookie sheet to drain any excess liquid.
Allow it to sit for 10 minutes, rinse then pat dry between sheets of paper towels.
Drizzle the eggplant with olive oil and sea salt placing them on a baking sheet.
Roast for 5-10 minutes, turning once, until it is soft.
Remove from pan, stack and wrap the eggplant slices in foil for 5 minutes to lock in moisture.
Using a fork to peel away the skin of the eggplant.
Put the skinless eggplant into a food processor.
Add lemon juice, garlic, and a pinch of salt in the food processor mixing until creamy.
Place in a serving bowl, sprinkle cumin around the edge of the bowl.
Top with fresh cut cilantro.
Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 5mg | Potassium: 235mg | Fiber: 3g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 11.6mg | Calcium: 30mg | Iron: 1.6mg