Baba Ganoush
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8
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Calories
171 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Baba Ganoush
Description
This Baba Ganoush recipe starts by roasting eggplant halves cut lengthwise at 400°F until very tender, which brings a smoky, roasted flavor and soft texture. The cooked eggplant flesh is then scooped into a food processor and combined with tahini, lemon juice, minced garlic, olive oil, salt, and smoked paprika. The mixture is pulsed to either a chunky or smooth consistency based on preference.
The result is a creamy, richly flavored dip with smoky undertones from the roasted eggplant enhanced by tangy lemon and savory garlic, finished with the nutty tahini paste. The garnish of chopped parsley, a drizzle of olive oil, and a sprinkle of smoked paprika adds color and fresh herbal notes.
Baba Ganoush is commonly served as an appetizer or side dish alongside bread or vegetable sticks. It can be made in advance, allowing flavors to meld, and garnishes should be added just before serving for freshness and presentation. This recipe advises tasting and adjusting salt carefully due to eggplant's natural bitterness requiring sufficient seasoning.
Ingredients
- 2 medium eggplant cut in half lengthwise
- 1/4 cup + 2 tablespoons olive oil divided use
- 2 tablespoons lemon juice
- 3/4 teaspoon garlic minced
- 1/3 cup tahini
- salt to taste
- 1/4 teaspoon smoked paprika
- 1 tablespoon parsley chopped
- olive oil additional, for garnish
- smoked paprika additional, for garnish
- cooking spray
Instructions
- Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
- Brush the cut sides of the eggplant with 1 tablespoon of olive oil, and season the eggplant generously with salt.
- Place the eggplant halves cut side down on the sheet pan. Roast for 30-40 minutes until eggplant is very tender.
- Scoop out the insides of the eggplant and place in a food processor.
- Add the remaining olive oil, lemon juice, garlic, tahjni, salt and paprika to the food processor.
- Lightly pulse for a chunkier dip. If you prefer a smooth dip, puree the eggplant mixture until no lumps remain.
- Spoon the dip into a bowl. Top with chopped parsley, a drizzle of olive oil and smoked paprika. Serve.
Notes
- Baba Ganoush can be prepared up to 3 days in advance; add garnishes just before serving.
- Eggplant requires adequate salt to balance its natural bitterness—taste and adjust seasoning as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 6mg | 0% |
| Potassium | 313mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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