Baba Ganoush
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
12
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Calories
48 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Baba Ganoush
Description
Baba Ganoush uses whole eggplants roasted at high heat until the skin is blistered and the interior is tender, creating a soft texture ideal for blending. Poking holes in the eggplant skin before roasting prevents bursting and ensures even cooking. After roasting, the skin and seeds are removed to yield a creamy, smooth base mixed with tahini, garlic, fresh lemon juice, and kosher salt.
The blended mixture results in a rich dip with a balanced combination of smoky roasted eggplant, nutty tahini, zesty lemon, and pungent garlic. A drizzle of olive oil and a garnish of herbs such as mint, parsley, or cilantro along with a sprinkle of paprika add color and complementary fresh aromas. Pomegranate seeds can be added for a burst of sweetness and texture.
Traditionally, baba ganoush is enjoyed as an appetizer or side with Middle Eastern breads like pita or lavash, or commonly served with raw vegetables. Its creamy and smoky nature brings a contrast to fresh or crunchy accompaniments, making it a versatile addition to meals or snacks.
Ingredients
- 2 medium eggplant
- 3 tablespoons tahini
- 2 cloves garlic , pressed
- 1 lemon , juiced
- 1 teaspoon kosher salt
- 1 teaspoon extra virgin olive oil
- paprika
- mint or parsley or cilantro
Instructions
- Preheat the oven to 450°F. Use a sharp knife to poke a few holes in the skin of the eggplant so the skin doesn't burst while roasting. Place the eggplants on a baking sheet lined with foil and roast for 30 minutes or more, turning once, until the skin is blistered and the inside is very soft. Remove from the heat.
- When the eggplant is cool enough to handle, cut the eggplant in half and peel away the skin. Use a spoon to gently remove the seeds, and discard.
- Add the eggplant to a blender jar with the tahini, garlic, lemon juice, and kosher salt. Process until smooth. Add more lemon juice and salt to taste. Spoon the baba ganoush mixture into a bowl, swirl with the back of a spoon. Drizzle with olive oil and garnish with fresh minced mint, parsley or cilantro and a few shakes of paprika. Also good garnished with pomegranate seeds. Serve with pita bread, lavash bread, or sliced veggies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 197mg | 8% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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