Jennifer Causey
Active Time 10 Mins
Total Time 45 Mins
Serves 8 (serving size: about 1/3 cup)
By Adam Hickman /Cooking Light.com
Typically known as Baba Ganoush, this eggplant dip differs from the traditional version in that it’s missing tahini (or ground sesame seeds).
Despite its ho-hum looks, this eggplant dip will truly surprise and impress you with its delicious flavor
- 6 tablespoons extra-virgin olive oil
- 2 pounds globe eggplants, peeled and cut into 1-in. pieces (about 2 medium eggplants)
- 4 medium garlic cloves, crushed
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 cup cup
Nutritional Information
- Calories 134
- Fat 11g
- Satfat 2g
- Unsatfat 9g
- Protein 1g
- Carbohydrate 9g
- Fiber 3g
- Sugars 5g
- Added sugars 1g
- Sodium 244mg
- Calcium 2% DV
- Potassium 6% DV
Heat oil in a medium saucepan over medium-low. Stir together eggplants, garlic, lemon juice, honey, salt, paprika, cumin, and pepper in saucepan.
Cover and cook, stirring occasionally, until eggplant is very tender, about 25 minutes. Remove from heat; cover and let stand 10 minutes.
Uncover and mash any large pieces of eggplant with a potato masher or the back of a spoon. Transfer to a medium bowl, and sprinkle with parsley.