Name: Roasted Eggplant Baba Ganoush
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2 medium eggplants (about 1¼ lb / 548 g each; 916 g once peeled); ¼ cup (60 g) tahini; 3 tbsp (46 g) lemon juice; 2 tbsp (27 g) olive oil, 1 tbsp in the dip and 1 tbsp to drizzle; ½ tsp garlic powder (1.6 g); ¼ tsp ground cumin; ½ tsp salt (3 g); 2 tbsp (8 g) chopped fresh parsley; 1 tsp paprika (2.3 g), to finish; 6 medium carrots (366 g), cut in sticks for dipping

Ingredients

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2 medium eggplants (about 1¼ lb / 548 g each; 916 g once peeled)
¼ cup tahini
3 tbsp lemon juice
2 tbsp olive oil, 1 tbsp in the dip and 1 tbsp to drizzle
½ tsp garlic powder
¼ tsp ground cumin
½ tsp salt
2 tbsp chopped fresh parsley
1 tsp paprika, to finish
6 medium carrots, cut in sticks for dipping

Method

Nutrition

Estimated

Per about ⅓ cup dip with 1 carrot · serving size 1 of 6

Calories167

Total fat	10.4 g
Saturated fat	1.5 g
Sodium	252 mg
Total carbohydrate	18.0 g
Dietary fiber	7.4 g
Total sugars	8.6 g
Protein	3.9 g

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