Baba Ganoush Without Tahini
This smoky eggplant dip can be made in a home kitchen (no outdoor grill required) and doesn't use any tahini - perfect for those who can't have sesame!
Ingredients
- 3 medium eggplants
- 45 g (3 tbsp) mayonaisse
- 2 cloves garlic grated
- 1 tbsp lemon juice
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ½ tsp ground cinnamon
- 2 tbsp flat-leaf parsley finely chopped
Instructions
- Preheat your broiler/grill to its highest setting and move an oven rack so that it's about 15cm (6in) below the heat source. Use a fork to prick holes through the flesh of the eggplants and lay them on a foil-lined baking tray.
- Place the eggplants under the broiler/grill and cook, rotating every so often, until the eggplants are very tender and the skin is charred all over - about 30 minutes. Remove from the oven and cover them with foil. Allow to sit for 15 minutes.
- Unwrap the eggplants and use your fingers to peel away the skin. Add the flesh of the eggplants to a large fine mesh sieve set over a bowl. Allow the moisture to drain for about 5 minutes.
- Pour off any of the liquid accumulated in the bowl and then add the cooked eggplants. Add in the mayonnaise, garlic, lemon juice, cumin, paprika and cinnamon. Use a fork to mash the eggplant and to incorporate the rest of the ingredients together.
- Season the dip generously with salt and pepper. Stir in the parsley. Cover the dip and allow it to sit for at least 1 hour before serving.
Nutrition
Calories: 109kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 50mg | Potassium: 545mg | Fiber: 7g | Sugar: 8g | Vitamin A: 213IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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