Ingredients
- 2 eggplants rinsed and halved lengthwise
- 2 tbsp. (30 mL) olive oil
- ¼ tsp. (1 mL) salt
- 1 garlic head halved
- 2 tbsp. (30 mL) mint rinsed and chopped
- 1 tbsp. (15 mL) honey
- ¼ cup (60 mL) olive oil
- 2 tbsp. (30 mL) lemon juice
- 1 tbsp. (15 mL) za’atar spice
Instructions
- Preheat the oven to 375 °F (190 °C).
- Cover the eggplant meat with oil and salt. Place the eggplants and garlic head, meat side down, on a baking sheet covered with parchment paper. Remove garlic after cooking for 20 minutes. Cook the eggplants for 20 minutes longer (40 minutes total). Let cool for 10 minutes.
- Scrape off the eggplant meat and place in a sieve, pressing gently to drain the liquid.
- Place the eggplant meat, garlic head meat, mint, honey, oil, and lemon juice in a food processor and blend on low speed until the puree is smooth. Adjust seasoning. Let the mixture cool completely in the fridge.
- When serving, drizzle with olive oil and sprinkle with za’atar. Serve baba ghanoush with raw vegetables.
Nutrition Facts
Baba Ghanoush (Roasted eggplant dip)
Calories
138
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Carbohydrates
11
g
4
%
Fibre
4
g
17
%
Sugars
6
g
7
%
Protein
2
g
4
%
Sodium
33
mg
1
%
Potassium
326
mg
9
%
Vitamin C
6
mg
7
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe provided by Marie-Eve Caplette, RD
