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This Middle-Eastern dip is wonderful for dipping (sweet) potatoes, cooked and raw vegetables (cherry tomatoes, mini bell pepper, cucumber) or with pitabread and crackers. It’s super easy to make by roasting eggplants in the oven. Combine it with lemon juice, tahin and Middle-Eastern spices. Top with cilantro (or parsley).

Rustic white bowl on a wooden board with baba ganoush aubergine eggplant dip with tahin. Topped with fresh cilantro.

Baba ganoush – Eggplant dip with tahin, lemon, garlic, cilantro and spices

Marjolein

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Tasteful Middle-Eastern dip from eggplant, tahin, lemon, garlic, spices and cilantro.

Rate Pin Print

Prep Time 1

Cook Time 5

Total Time 1 5

Servings to 6 servings

Calories 177

Course sauces & dips

Dish dips

Cuisine Mediterranean, Middle-Eastern

Holiday Easter

Equipment

oven at 430F or 220C
small kitchen aid or (immersion) blender
garlic press

Ingredients

3 eggplants
2 tbsp tahini
4 cloves garlic
1 lime
1 tbsp extra virgin olive oil
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp paprika powder
1 tsp chili flakes
1 handful fresh cilantro or parsley

For fatfree Medical Medium

NO extra virgin olive oil

Instructions

Preheat the oven to 430F or 220C.
Place the eggplants in an oven tray or in parchment paper and roast them for 1 hour in the oven.
Take them out and let cool a bit. Then peel the skin off.
Press the garlic. Grind the cumin and koriander seeds. Squeeze the juice lime juice.
Mix everything together.

Notes

Great to serve with chickpea flatbread called farinata di ceci.

Nutrition

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Baba ganoush – Eggplant dip with tahin, lemon, garlic, cilantro and spices