Babaganoush Dip (Roasted Eggplant)

Makes about 2 cups

Per 1/4 cup: 44 calories, 1g fat, 8g carbs, 4g fiber, 2g protein (4g Net Carbs)

Babaganoush dip


  • 2 eggplants
  • 1 tbsp tahini
  • 1/2 cup parsley, minced
  • 1 tbsp crushed garlic
  • 3 tbsp lemon juice
  • 1/2 tsp cumin
  • 1/4 tsp salt


  1. Preheat the oven to 450 degrees.
  2. Take a fork and prick the eggplants all over — you HAVE to do this or else the eggplant will explode!
  3. Place the eggplant on a cookie sheet and cook for about 20 minutes, until softened.
  4. This step is optional but I do it to get a smokey flavor — using tongs, turn on your burner and rotate the eggplants over the burner until the skin is charred all over.
  5. Let the eggplant sit until cool (or until you can touch it!). Then, peel off the skin and chop up the eggplant into pieces so it blends easily.
  6. In a food processor, mix the eggplant with the rest of the ingredients. Be careful not to mix it into a paste. Just mix it until smooth.

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