Meatless Monday’s: Baba Ghanoush

Step aside, hummus—there’s a new star at the party! Meet Baba Ghanoush, the smoky, velvety eggplant dip that’s guaranteed to elevate your snacking game. With its rich, nutty tahini base and a punch of fresh lemon, this Middle Eastern classic is a testament to the magic of simple ingredients coming together. Picture tender, roasted aubergines blending seamlessly with garlic and spices, all topped with a vibrant sprinkle of smoked paprika and parsley. Whether you're dipping warm pita, crunchy veggies, or just a spoon, this dip is a surefire way to impress guests or indulge yourself. Let’s get roasting!

What You Need

Ingredients:
2 medium aubergines (eggplants)
2 cloves garlic, crushed
1 lemon, juiced
4 tbsp. tahini
2 tbsp. olive oil
½ tsp. ground cumin
Smoked paprika, for garnish
1 tbsp. parsley, chopped

Directions

Preheat your oven to 450°F (230°C) and line a baking tray with parchment paper.
Slice the aubergines lengthwise and lightly brush the cut sides with olive oil. Place them cut-side down on the tray and roast for 35–40 minutes, or until the flesh is very tender.
Let the roasted aubergines cool before scooping out the flesh with a spoon. Discard the skins.
Place the eggplant flesh in a sieve over a bowl and allow it to drain for as long as possible (the longer, the creamier your dip).
Transfer the drained aubergine to a mixing bowl. Add garlic, lemon juice, tahini, olive oil, and cumin. Mash and stir the mixture with a fork until smooth and creamy. Season with salt to taste.
Spoon the baba ghanoush into a serving dish. Sprinkle with smoked paprika and garnish with chopped parsley. Serve with pita bread, crackers, or fresh veggies.
Makes 6 servings.

Calories per serving: 154
Fats per serving: 10 grams
Protein per serving: 5 grams
Carbohydrates per serving: 12 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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