Belly Full · by Amy Flanigan
Baba Ganoush (Roasted Eggplant Dip)
NUTRITION · PER SERVING70M COOK
CAL 11%·PRO 9%
CARBS 25G44% OF CAL
5G FIBER0G ADDED0G INTRINSIC14G OTHER6G TOTAL SUGAR
FAT 13G51% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, smoky roasted eggplant dip made creamy with tahini and yogurt, finished with lemon and paprika. Versatile enough for appetizers, snacks, or sandwiches.
condimentmiddle eastern🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds eggplant ((2 small-to-medium eggplants))
- 1/4 cup extra-virgin olive oil (, divided)
- 3 tablespoons tahini
- 2 tablespoons plain full-fat yogurt (, optional but recommended)
- 2 tablespoons fresh lemon juice
- 2 clove garlic (, finely minced)
- 1 tablespoon finely chopped parsley (, plus more for garnish)
- 3/4 teaspoon kosher salt (, or more to taste)
- 1/8 teaspoon cumin
- pinch smoked paprika
- pinch red pepper flakes
- Toasted pine nuts (, for serving, optional )
- Toasted pita wedges and/or an assortment of sliced veggies (, for serving)
At a glance
PER SERVING · TIME 70M
CAL 11%·PRO 9%
CARBS 25G44% OF CAL
5G FIBER0G ADDED0G INTRINSIC14G OTHER6G TOTAL SUGAR
FAT 13G51% OF CAL
2G SAT11G 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
- 20m
- Cook
- 35m
- Sodium
- 330mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.