The Stay At Home Chef · by Rachel Farnsworth★ 5.0 (3)
Oven Roasted Baba Ganoush
NUTRITION · PER SERVING55M COOK
CAL 8%·PRO 9%
CARBS 15G35% OF CAL
4G FIBER0G ADDED5G INTRINSIC6G OTHER5G TOTAL SUGAR
FAT 12G62% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A roasted eggplant dip blended with tahini, garlic, lemon, and olive oil. Creamy and earthy with bright citrus notes, this Middle Eastern spread is naturally vegan and gluten-free.
startermiddle eastern⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on The Stay At Home Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large eggplant
- 1 teaspoon salt (divided)
- 1 head garlic
- 1 tablespoon olive oil
- 1 medium lemon (juiced (about 1/4 cup))
- 1/4 cup tahini paste
- 2 tablespoons chopped fresh parsley
At a glance
PER SERVING · TIME 55M
CAL 8%·PRO 9%
CARBS 15G35% OF CAL
4G FIBER0G ADDED5G INTRINSIC6G OTHER5G TOTAL SUGAR
FAT 12G62% OF CAL
2G SAT10G 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
- 15m
- Cook
- 40m
- Sodium
- 587mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 436mg
- Calcium
- 189mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 587MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.