Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 8

Ingredients

  • 2 eggplants rinsed and halved lengthwise
  • 2 tbsp. (30 mL) olive oil
  • ¼ tsp. (1 mL) salt
  • 1 garlic head halved
  • 2 tbsp. (30 mL) mint rinsed and chopped
  • 1 tbsp. (15 mL) honey
  • ¼ cup (60 mL) olive oil
  • 2 tbsp. (30 mL) lemon juice
  • 1 tbsp. (15 mL) za’atar spice

Instructions

  • Preheat the oven to 375 °F (190 °C).
  • Cover the eggplant meat with oil and salt. Place the eggplants and garlic head, meat side down, on a baking sheet covered with parchment paper. Remove garlic after cooking for 20 minutes. Cook the eggplants for 20 minutes longer (40 minutes total). Let cool for 10 minutes.
  • Scrape off the eggplant meat and place in a sieve, pressing gently to drain the liquid.
  • Place the eggplant meat, garlic head meat, mint, honey, oil, and lemon juice in a food processor and blend on low speed until the puree is smooth. Adjust seasoning. Let the mixture cool completely in the fridge.
  • When serving, drizzle with olive oil and sprinkle with za’atar. Serve baba ghanoush with raw vegetables.
Nutrition Facts
Baba Ghanoush (Roasted eggplant dip)
Calories
138
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
11
g
4
%
Fibre
 
4
g
17
%
Sugars
 
6
g
7
%
Protein
 
2
g
4
%
Sodium
 
33
mg
1
%
Potassium
 
326
mg
9
%
Vitamin C
 
6
mg
7
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe provided by Marie-Eve Caplette, RD

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