ROASTED GARLIC BABA GANOUSH
An easy dip recipe that is gluten-free and paleo-friendly made with the traditional ingredients.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8 servings
Preheat oven to 400 degrees.
Cut the top off the head of garlic. Place on a sheet of foil and drizzle with olive oil. Wrap tightly in foil and place on a rimmed baking sheet with the eggplants.
Roast the vegetables for about 45 minutes, until the eggplants are collapsed and the garlic is completely soft.
Cut the eggplants in half lengthwise and place in a colander to cool and drain. Open the garlic packet to cool.
Peel the eggplants and squeeze the flesh from the garlic head. Place all ingredients in the food processor and pulse to desired consistency. Taste and adjust seasonings.
Calories: 88kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 149mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 0.5% | Vitamin C: 7.6% | Calcium: 2.2% | Iron: 2.7%