Garlic Infused Baba Ganoush
INGREDIENTS
INSTRUCTIONS
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- Roast the whole eggplant on a grill or fire until the skin is charred and the juices start to ooze out or bake it in an oven at 425F for 45 minutes.
- Set roasted eggplant aside to cool for a few minutes.
- Fry the garlic cloves in olive oil over low heat until soft and golden. This also infuses the Olive oil with amazing garlic flavor.
- Once the garlic is fried, set aside 2 tablespoons of the Olive oil for garnishing at the end.
- Peel the roasted eggplant and chop it into small chunks.
- Add the eggplant, tahini, fried garlic, lemon juice, cayenne powder, cumin powder, and salt to a blender and blend. Slowly add the Olive oil until it emulsifies with the eggplant mixture.
- Adjust the salt, lemon juice, and spiciness if required.
- Baba Ganoush is ready to be served.
- Garnish with olive oil, za'atar, and parsley/cilantro.
Nutrition Facts
Serving Size 230 g
Servings 3
- Amount Per Serving
- Calories 292
- Calories from Fat 100
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 3.8g19%
- Sodium 788mg33%
- Potassium 495mg15%
- Total Carbohydrate 14g5%
- Dietary Fiber 7.9g32%
- Sugars 6.7g
- Protein 5g10%
- Vitamin C 8%
- Calcium 3%
- Iron 8%
- Vitamin E 5%
- Vitamin K 5%
- Thiamin 15%
- Niacin 13%
- Vitamin B6 16%
- Folate 14%
- Pantothenic Acid 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Vegan, Gluten Free, Keto
