Low Fat Baba Ganoush
Elevate your snacking game with this Low Fat Baba Ganoush, a healthier twist on the classic Middle Eastern dip. This recipe is a feast of smoky roasted eggplant, creamy tahini, zesty fresh lemon juice, and aromatic spices, all combined to create a velvety yet light appetizer. Perfectly balanced with just a teaspoon of olive oil, it’s a guilt-free indulgence that doesn’t skimp on flavor. Garnished with fresh parsley, optional pomegranate seeds, or a dash of smoked paprika, this dip is as visually stunning as it is delicious. Ready in under an hour, it pairs beautifully with warm pita, crunchy veggie sticks, or as a spread in sandwiches, making it an ideal choice for healthy snacking, parties, or meal prep.
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Recipe Information
Ingredients
- 2 large eggplant
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 0.5 teaspoon ground cumin
- 0.75 teaspoon salt
- 1 teaspoon extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons pomegranate seeds (optional, for garnish)
- 0.25 teaspoon smoked paprika or cayenne pepper (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Prick the eggplants all over with a fork and place them on a baking sheet.
Roast the eggplants in the preheated oven for 30-40 minutes, until the skin is charred and the flesh is tender. Turn them once halfway through cooking.
Remove the eggplants from the oven and let them cool until they are easy to handle.
Once cooled, peel the skin off the eggplants and scoop out the flesh into a mixing bowl.
Mash the eggplant flesh with a fork or potato masher until smooth or to your preferred consistency.
Add the tahini, lemon juice, minced garlic, cumin, and salt to the mashed eggplant. Stir until everything is well combined.
Drizzle the mixture with olive oil and mix again until the oil is incorporated.
Taste and adjust seasoning if necessary, adding more salt or lemon juice to suit your preference.
Transfer the baba ganoush to a serving bowl and sprinkle with chopped parsley.
If desired, garnish with pomegranate seeds and a pinch of smoked paprika or cayenne pepper for extra flavor and color.
Serve immediately with warm pita bread, fresh vegetables, or as a spread in sandwiches.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 33.1 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3576 mg | 275% | |
| Iron | 16074.6 mg | 89303% | |
| Potassium | 2841 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
