Baba Ganoush with Sliced Vegetables
Published Dec 18, 2020
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Baba ganoush is a delicious dip or spread that originated in Lebanon and is made from eggplants and tahini. Try this tasty gluten-free Baba Ganoush with Sliced Vegetables recipe for your next Game Day get together, casual party, or just a weekend snack!
Baba Ganoush with Sliced Vegetables
Ingredients
- 2 pounds (910 g) Italian eggplants
- ¼ cup (60 mL) tahini
- 2 tablespoons (30 mL) fresh lemon juice
- 2 cloves garlic, , roughly chopped
- ½ teaspoon (3 g) kosher or fine sea salt
- ¼ cup (15 g) fresh parsley leaves
- ¼ cup (60 mL) extra-virgin olive oil
- 2 pounds (910 g) assorted sliced vegetables (bell peppers, carrots, celery, cucumbers)
Instructions
- Place one of the oven racks in the top position of the oven and preheat the oven to 450°F.
- Prick the eggplants all over with a fork and place them on a parchment-lined baking sheet. Roast the eggplants on the top rack for 50-60 minutes, turning them every 10 minutes until they are slightly charred and extremely soft. Remove the eggplants from the oven and allow them to cool.
- Carefully cut the eggplants open and scoop the flesh into a blender or food processor. Add the tahini, lemon juice, garlic, salt, and parsley and pulse until well combined. Set the blender on a constant speed, then slowly drizzle in the olive oil until the mixture forms a smooth consistency.
- Scoop into a serving dish and serve with the sliced vegetables.
Nutrition
Calories: 332kcalCarbohydrates: 39gProtein: 10gFat: 18gSaturated Fat: 3gSodium: 328mgPotassium: 872mgFiber: 13gSugar: 7gVitamin A: 9508IUVitamin C: 30mgCalcium: 85mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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