Olive Baba Ganoush

If olive tapenade and baba ganoush had a baby this is what it would taste like! The olives add a nice salty bite to the baba ganoush and really compliment the smokiness of the charred eggplant. I like to add some of the eggplant skin for an added char flavor and I think it really amps of the flavors of this dip! I hope you enjoy this as much as I do.

Olive Baba Ganoush

Serves: 8

Ingredients

1 large eggplant (2 lbs)
16 kalmata olives
1 tablespoon olive oil
1 tablespoon tahini
1/2 teaspoon salt
Juice from 1/2 a lemon
1 clove of garlic

Instructions

1. Poke holes all over the outside of your eggplant and place on a baking sheet.

2. Broil the eggplant on high for 20-25 minutes, turning it over every 5 minutes.

3. Once the eggplant has cooled, peel it and add it to a food processor with the rest of the ingredients and about 1/2 of the skin from the eggplant. You can add more of the skin for an extra char / smokey flavor or use less of it depending on your taste.

4. Puree the ingredients until smooth and serve!

Nutritional Information: (Per Serving)

Serving Size: 1/4 cup

Calories: 124 calories

Total Fat: 9.8 g

Cholesterol: 0 mg

Sodium: 544.4 mg

Total Carbs: 6.6 g

Fiber: 4 g

Sugar: 2.7 g

Added Sugars: 0 g

Protein: 1.6 g

Key words: baba ganoush, eggplant, olive tapenade, olive baba ganoush, easy recipe, dip recipe.