Eggplant Baba Ganoush is a tasty and healthy dish for toddlers! Loaded with protein and fiber, this vegan dip is made with simple ingredients like roasted eggplant, tahini, garlic, lemon, and olive oil. The combination of these flavors make it a great addition to the weekly meal plan for toddlers living in Australia. Easy to make and full of flavor, the mild taste of this dish makes it a great introduction to Middle Eastern flavors for little ones.
General Information
- Servings: 4
- Keywords: Eggplant Baba Ganoush, Eggplant, Mediterranean
- Calories: 180
- Protein: 4g
- Carbs: 24g
- Fats: 11g
- Preparation Time: 1 hour
- Cooking Time: 30 minutes
Ingredients
- 2 small eggplants (630g)
- 3 cloves garlic (15g)
- 2 tablespoons (10ml) tahini
- 2 tablespoons (10ml) olive oil
- Juice of 1/2 lemon (30ml)
- 1 teaspoon (5ml) cumin
- Salt and pepper, to taste
Directions
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Preheat the oven to 350°F (177°C).
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No joke here, let’s get to cooking. To start, wash the eggplants and remove the stem. Slice the eggplants in half lengthwise and place them in a baking dish cut-side up.
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Peel and finely mince the garlic cloves. Sprinkle them over the eggplants.
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Drizzle the olive oil over the top of the eggplants and garlic, then sprinkle with cumin and season with salt and pepper.
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Place the baking dish in the preheated oven and roast for about 30 minutes, or until the eggplant is soft and lightly browned.
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When the eggplants are done roasting, let cool for 10-15 minutes before handling.
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When cool enough to handle, carefully scoop the eggplant flesh from the skins and transfer to a bowl.
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Mash the eggplant with a fork until it’s completely mashed.
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Add the tahini, lemon juice, and garlic to the eggplant.
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Stir everything together until combined into a creamy, chunky dip.
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Taste and adjust seasonings if needed.
Recommended Sides
Serve the eggplant baba ganoush with pita chips, crispy vegetables, or crackers. Enjoy!
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