Mediterranean Vegan Dip
Mediterranean eggplant dip (baba ganoush) is a super simple, healthy dip for veggies or pita chips! This healthy recipe has only 7 ingredients and is perfect as an appetizer or to add flavor to a Mediterranean inspired meal! Naturally gluten free, dairy free, vegan, Whole30 and low carb friendly!
Servings 6
Calories 43kcal
Equipment
Ingredients
- 1 large eggplant roasted at 425 for 20-30 minutes
- 1 lemon juiced
- 1 tbsp tahini
- 1/4 cup fresh parsley
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp sea salt
Instructions
- Peel the eggplant and cut it into large circles about 1 inch across. Roast in the oven for 20-30 minutes at 425 or until soft. Remove from oven and allow to cool.
- After the eggplant has cooled, peel off the skin of the eggplant from the round.
- Add the cooled eggplant, the tahini, lemon juice, fresh parsley leaves, garlic powder, cumin and salt to the food processor.
- Pulse until the mixture is smooth. Remove from food processor and store an airtight container for 1-2 days.
Video
Notes
Tips for cooking eggplant
Many people recommend slicing the eggplant in half lengthwise, and cooking it flesh side down in the oven but I find that method of cooking makes the dip a little too watery.
The best method I have found is: Slicing the eggplant into 1 inch circles, which allows more of the eggplant flesh to get charred in the oven which helps reduce how much water is retained by the eggplant. This helps create a creamy but not watered down dip.
If you do not want to cook it in the oven, you can also cook it on the grill!
Tips for peeling the eggplant:
To peel away the skin, allow the eggplant to cool slowly and use your fingers to pull the skin away from the cooked flesh. The cooler the eggplant, the easier this is to do.
You can also peel the eggplant before cooking to avoid this step.
Storage:
Store in the fridge in a well sealed container for up to 5 days.
Nutrition
Calories: 43kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Fiber: 3g | Sugar: 3g
