Easy Eggplant Dip

Jennifer Causey

Active Time 10 Mins

Total Time 45 Mins

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

By Adam Hickman /Cooking Light.com

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

• 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 cup

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

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.