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Easy Eggplant Dip

Easy Eggplant Dip

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Serves 8 (serving size: about 1/3 cup)

Typically known as Baba Ganoush, this eggplant dip differs from the traditional version in that it’s missing tahini (or ground sesame seeds). Despite its ho-hum looks, this eggplant dip will truly surprise and impress you with its delicious flavor and soft texture interspersed with some meaty eggplant bits. Serve it with your favorite veggies or pita, and turn any leftovers into a sandwich spread.


  • 6 tablespoons extra-virgin olive oil
  • 2 pounds globe eggplants, peeled and cut into 1-in. pieces (about 2 medium eggplants)
  • 4 medium garlic cloves, crushed
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • 2 teaspoons honey
  • 1 teaspoon kosher salt
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh flat-leaf parsley

Nutritional Information

  • Calories 134
  • Fat 11g
  • Satfat 2g
  • Unsatfat 9g
  • Protein 1g
  • Carbohydrate 9g
  • Fiber 3g
  • Sugars 5g
  • Added sugars 1g
  • Sodium 244mg
  • Calcium 2% DV
  • Potassium 6% DV

How to Make It

Heat oil in a medium saucepan over medium-low. Stir together eggplants, garlic, lemon juice, honey, salt, paprika, cumin, and pepper in saucepan. Cover and cook, stirring occasionally, until eggplant is very tender, about 25 minutes. Remove from heat; cover and let stand 10 minutes. Uncover and mash any large pieces of eggplant with a potato masher or the back of a spoon. Transfer to a medium bowl, and sprinkle with parsley.

Watch the video: Lighter Eggplant Parmesan - Everyday Food with Sarah Carey (August 2022).