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Baba Ganoush Recipe: A Healthy, Low Carb Mediterranean Spread

A tasty, healthy, low carb Mediterranean spread made with eggplant, tahini, olive oil & spices.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Appetizer, Dip, hors d'oeuvre, Spread
Cuisine: Mediterranean
Keyword: baba ganoush, baba ganoush recipe, dip recipe, eggplant dip, eggplant recipe, healthy appetizer, low carb
Servings: 6 people
Author: Housewives of Frederick County

Ingredients

  • 2 Eggplants, small to medium in size
  • 2 cloves Garlic (minced or freshly pressed)
  • 2 tbsp Lemon juice
  • 1/4 cup Tahini
  • 1/3 cup Extra Virgin Olive Oil
  • 2 tbsp Fresh Parsley, chopped
  • 1 dash Salt, to taste
  • 1/4 tsp Cumin, ground
  • 1 dash Paprika

Instructions

  • Preheat oven to 450 degrees fahrenheit.
  • Line a baking sheet with parchment paper.
  • Cut eggplant in half lengthwise and brush flesh sides lightly with olive oil.
  • Place eggplant, cut side down onto the baking sheet. Bake approximately 35 to 40 minutes or until the flesh is very tender and the skin is wrinkly. Let cool for 5 minutes.
  • Scoop out the flesh of the eggplant with a large spoon and place into a strainer over top of a large bowl so the liquids will be released.
  • Discard the skins and press the eggplant in the strainer with a large fork in order to remove as much liquid as possible. This will keep the recipe from being too runny.
  • Pour the liquid out of the large bowl. Then rinse and dry the bowl and transfer the eggplant to the bowl.
  • Use the large fork and a knife to mash up the eggplant and cut up the longer pieces.
  • Add garlic & lemon to the eggplant and blend well.
  • Then add the tahini and blend well.
  • After that, add the olive oil and mix until creamy.
  • Finally, stir in the parsley, salt & cumin.
  • Transfer the Baba Ganoush to a serving bowl. Lightly drizzle more olive oil & sprinkle some paprika & parsley on top as a garnish.
  • Serve as a dip with pita and raw veggies. Enjoy!