Paleo Baba-ghanoush recipe
This healthy paleo Baba-ghanoush dip is very easy to prepare, doesn't require any special ingredients and tastes delicious with almost everything. Make it now!
Servings 8 people
Calories 67kcal
Cost 15
Ingredients
- 2 large eggplants
- 2 garlic cloves minced
- 2 tablespoon fresh lemon juice
- 2 tablespoon tahini optional
- 3 teaspoon extra-virgin olive oil
- 1 teaspoon cumin optional
- Salt and pepper to taste
- Fresh parsley optional, for garnishing.
Instructions
- To roast the eggplants, either use your grill, the open flame of a gas stove, or your oven. If using an open flame, keep the eggplant near the flame and turn them often to darken the skin evenly. If using your stove, prick the skin with a fork and roast for about 35 minutes in a 400 F oven.2 large eggplants
- Put the roasted eggplants in a bowl of cold water, wait a bit and then peel off the skin.
- Place the roasted eggplant, garlic, lemon juice, tahini, olive oil, and cumin in a blender and blend until smooth. Season to taste with salt and pepper.2 garlic cloves, 2 tablespoon fresh lemon juice, 2 tablespoon tahini, 3 teaspoon extra-virgin olive oil, 1 teaspoon cumin, Salt and pepper to taste
- Cool in the refrigerator and serve with extra olive oil on top and fresh parsley.Fresh parsley
Nutrition
Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 291mg | Fiber: 4g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg