Baba Ganoush
A classic Middle Eastern dip made from smoky roasted eggplant blended with tahini, garlic, lemon juice, and olive oil. Creamy, tangy, and perfect for serving with pita or fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Roasted
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Scale
- 1 large eggplant
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1–2 cloves garlic, minced
- 2 tablespoons olive oil, plus more for drizzling
- 1/4 teaspoon ground cumin (optional)
- Salt, to taste
- Fresh parsley, chopped, for garnish
- Paprika, for garnish (optional)
- Pita bread or fresh vegetables, for serving
Instructions
- Preheat oven to 425°F (220°C). Prick the eggplant all over with a fork and place on a baking sheet lined with foil.
- Roast the eggplant for 35-40 minutes, turning occasionally, until the skin is charred and the flesh is very soft.
- Remove from oven and let cool slightly. Peel off the charred skin and discard. Scoop out the soft flesh and place in a colander to drain excess liquid for a few minutes.
- Transfer eggplant flesh to a bowl. Add tahini, lemon juice, minced garlic, olive oil, cumin (if using), and salt. Mash and mix with a fork or blend until creamy but slightly chunky.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl. Drizzle with extra olive oil and garnish with chopped parsley and paprika, if desired. Serve with pita or fresh veggies.
Notes
- For extra smokiness, grill the eggplant over an open flame instead of roasting.
- Drain the eggplant well to avoid watery baba ganoush.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://ukfinda.com/baba-ganoush/