Roasted Eggplant Dip - Baba Ganoush
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant blended into a creamy dip with tahini, garlic, cumin, and lemon. Earthy and smoky with tangy undertones. A low-carb Mediterranean dip served with vegetables or pita.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large eggplant, sliced legthwise ((1 1/2 pounds))
- 1/4 cup Greek yogurt ((I like FAGE 2%))
- 2 tbsp tahini paste
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 tsp minced garlic ((1-2 cloves))
- 1/2 tsp ground cumin
- salt and pepper to taste
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 103mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 16mg
- Iron
- 0.26mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 103MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.