Eggplant Dip (Baba Ghanouj)
- 2 globe eggplants (about 2 lbs)
- 3 Tbsp extra virgin olive oil
- 2 Tbsp roasted tahini (sesame paste)
- 1 garlic clove, finely chopped
- 1/2 teaspoon ground cumin
- Juice of one lemon - about 2 1/2 tablespoons
- 3/4 teaspoon salt
- Cayenne pepper
- 1 Tbsp chopped cilantro
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cilantro (1 Tbsp)
- Cumin, ground (1/2 teaspoon)
- Globe eggplants (about 2 lbs) (2)
- Lemon - about 2 1/2 tablespoons, Juice of (1)
- Condiments
- Tahini, roasted (2 Tbsp)
- Cooking & Baking
- Cayenne pepper (1)
- Garlic clove (1)
- Olive oil, extra virgin (3 Tbsp)
- Salt (3/4 teaspoon)
Preparation
Read recipe preparation on simplyrecipes.com
Social Stats
81.1Rating
1-100
1-100
162Tweets
929Facebook
Likes
Likes
5StumbleUpon
Views
Views
587PinterestPins
Recipe Stats
Published October 12, 2005 (7 years ago).
59 people saved this recipe.
