Eggplant Dip (Babaganush)

Lorenza Ávila
A delicious Turkish dip that can be used as an appetizer or snack at a dinner or meal. Serve it with vegetables or pita bread.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 kilos eggplant, 1/2 kilogram
  • 2 cloves garlic
  • 1/4 cups olive oil
  • 1 tablespoon baharat
  • 1/2 tablespoons lime juice
  • 1 pinch salt
Preparation
30 mins
0 mins
Low
  • Preheat the oven to 200 degrees Celsius.
  • Peel the garlic and cover with aluminum foil. Cover the eggplants with aluminum foil and place the garlic and eggplants in a baking dish.
  • Bake for 45 minutes.
  • In a food processor, process the garlic and the eggplant (without its skin). Add the oil and season with salt and pepper, then add the lemon juice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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