Well Seasoned Studio · by Ari Laing
Smoky Eggplant Dip with Toasted Pine Nuts (Baba Ganoush)
NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 14%
CARBS 27G26% OF CAL
14G FIBER0G ADDED14G INTRINSIC0G OTHER14G TOTAL SUGAR
FAT 34G73% OF CAL
5G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A roasted eggplant dip with tahini, lemon, garlic, and smoky depth. Creamy and tangy, topped with toasted pine nuts and sumac, served with pita bread.
startermiddle eastern🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Well Seasoned Studio →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 long purple Italian eggplant or 2 globe eggplant, (cut in half lengthwise)
- ¼ cup + 3 Tbsp extra virgin olive oil, (divided)
- ½ tsp Kosher salt, (plus more to taste)
- ¼ cup tahini, plus more for serving, (I recommend Soom Tahini)
- ½ lemon, (juiced, about 2 Tbsp)
- 2 cloves garlic, (grated)
- 2 Tbsp chopped fresh parsley, (plus more for serving)
- Sumac, (for serving)
- 2 Tbsp toasted pine nuts, (for serving)
At a glance
PER SERVING · TIME 60M
CAL 21%·PRO 14%
CARBS 27G26% OF CAL
14G FIBER0G ADDED14G INTRINSIC0G OTHER14G TOTAL SUGAR
FAT 34G73% OF CAL
5G SAT29G 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
- 10m
- Cook
- 50m
- Sodium
- 250mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 959mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 250MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.