40 Aprons · by Cheryl Malik★ 5.0 (10)
Baba Ganoush
NUTRITION · PER SERVING50M COOK
CAL 6%·PRO 8%
CARBS 12G37% OF CAL
4G FIBER5G SUGAR2G OTHER
FAT 8G60% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, smoky eggplant dip with tahini and lemon. Naturally vegan and low-carb, this Mediterranean appetizer is perfect with pita or vegetables.
startermiddle eastern⚙️ food processor🍪 sheet pan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on 40 Aprons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium eggplants (any kind with dark purple skin, approximately 1 ½-2 pounds total)
- 2-4 cloves garlic (peeled, smashed)
- ¼ cup + 2 tablespoons tahini
- 2-4 tablespoons lemon juice
- 1 teaspoon paprika
- 1-2 teaspoons salt (to taste)
- olive oil (for garnish, optional)
- parsley (for garnish, optional)
At a glance
PER SERVING · TIME 50M
CAL 6%·PRO 8%
CARBS 12G37% OF CAL
4G FIBER5G SUGAR2G OTHER
FAT 8G60% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 588mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 379mg
- Calcium
- 37mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 588MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.