A creamy, smoky roasted eggplant dip. This middle eastern dip, also known as Baba Ganoush takes as little as five minutes to mix once the eggplant is roasted. The eggplant gets a smoky flavor from the stovetop roasting, creaminess from the tahini, olive oil, and a touch of garlic. Perfect to serve as a dip or a salad with warm pita bread or toasted pita nachos.
¼tsp (0.25tsp )Pepper
½tsp (0.5tsp )salt
2tbsp(2tbsp)Raw Tahinior 3 tbsp tahini sauce
¼tsp (0.25tsp )paprikafor garnish
1tbsp lemon juice
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Pierce the eggplant with a knife a few times so the juices can flow out.
Then roast on the stove top - I use an old metal (not non-stick) pan
Flip it on all sides at interval making sure it does not burn
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you