How To Make Minted Baba Ghanoush
Baba ghanoush is a Lebanese dip made of eggplants, olive oil, and lemon juice. In this recipe, the flavorful dip is made fresher with mint.
Serves:
Ingredients
- 2eggplants
- 1clovegarlic
- 3tbspfresh lemon juice
- 2tbspolive oil
- 1tbsptahini
- 1tspkosher salt
- 2tbspfresh mint,chopped
- 2tbspflat leaf parsley
Instructions
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Preheat broiler. Prick each eggplant all over with a fork. Place on a rimmed baking sheet. Broil 4 to 5 inches from heat, turning occasionally, until browned and softened. They will be completely collapsed at this point.
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Turn eggplant into a colander set over a bowl and break apart with two forks. Let drain, flesh side down, until cool enough to handle.
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Remove eggplant to cutting board and with a spoon, scrape pulp from skin. Discard skin.
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In a food processor with metal blade attached, mince garlic. Add eggplant pulp, lemon juice, olive oil, tahini, and salt. Pulse until smooth. Add mint and parsley and pulse until just combined. Turn into a bowl and serve. Can be refrigerated up to 3 days.
Nutrition
- Calories: 624.22kcal
- Fat: 37.30g
- Saturated Fat: 5.28g
- Monounsaturated Fat: 22.95g
- Polyunsaturated Fat: 7.28g
- Carbohydrates: 73.21g
- Fiber: 35.50g
- Sugar: 40.01g
- Protein: 14.24g
- Sodium: 1929.73mg
- Calcium: 205.32mg
- Potassium: 2726.07mg
- Iron: 5.94mg
- Vitamin A: 66.55µg
- Vitamin C: 54.38mg
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