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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

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.