Roasted Eggplant Dip or Baba Ganoush, flavoured with tahini, garlic, cumin and olive oil, is a tasty low carb accompaniment to grilled meats and vegetables.
- 1 large eggplant, sliced lengthwise
- 1/4 cup natural Greek yogurt
- 2 tablespoons tahini paste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons minced garlic (1-2 cloves)
- 1/2 teaspoon ground cumin
- salt and pepper to taste
Preparing the Eggplant:
- Preheat oven to 200°C and place oven rack to the middle position. Line a sheet pan with parchment paper.
- Slice the eggplant lengthwise, salt well and let sit for 15 minutes to remove the bitter juices. Rinse quickly, then pat dry. Place the eggplant cut side down and roast 45 minutes or until the eggplant is completely tender when pierced with a fork. Remove from the oven and cool
Baba Ganoush:
- Scoop the soft eggplant pulp from the skin and place into a food processor. Pulse to break-up. Add the other ingredients and run the processor until the dip is smooth and creamy.
- Taste and adjust seasoning. Serve immediately or cover and refrigerate up to 5 days. It tastes better the next day! Serve at room temperature or slightly warm.
- Sprinkle with paprika and some fresh herbs.
Makes 1 1/2 – 2 cups.
Single serve 3-4 tablespoons.
Calories per serve: 81kcal | Carbs: 6.3g | Protein: 2.3g | Fat: 6g | Fibre: 3.3g | Sugar: 2.3g
