Baba Ganoush
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
100 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Baba Ganoush
Description
Baba Ganoush features eggplant that’s charred to bring out a deep, smoky flavor and tender flesh. The charred eggplant is peeled and combined with tahini paste, lemon juice, garlic, and seasonings like smoked paprika and cumin to create a smooth, creamy dip. Olive oil helps enrich the texture, while fresh parsley adds a hint of herbaceous brightness. This method balances the natural sweetness of roasted eggplant with the tang of lemon and warmth of spices.
The dip’s thick, spreadable consistency makes it a nice accompaniment to toasted pita chips, thinly sliced toasted baguette, or raw vegetables such as carrots and cucumbers. It can serve as a starter or part of a mezze platter.
Char the eggplant evenly and let it cool before scooping out the flesh carefully, avoiding the tough skin. Adjust seasoning after blending to suit your taste. Adding extra lemon juice or a drizzle of olive oil just before serving can enhance freshness and richness.
Ingredients
- 1 medium eggplant
- 2½ tablespoons tahini paste
- 1 teaspoon kosher salt
- 1 teaspoon lemon juice
- 1 garlic clove
- ¼ teaspoon smoked paprika
- pinch cumin
- 1½ teaspoons olive oil
- 2 tablespoons flat leaf parsley
Instructions
CHAR THE EGGPLANT:
- Char the outside of the eggplant. This can be accomplished over a gas stove or grill or in a hot oven.
- For the gas stove or grill. Place the eggplant directly on the grates and allow the flame to blister the skin of the vegetables, turning occasionally with tongs. About 10-15 minutes, until the skin is wrinkled and charred and the flesh is a bit slumped.
- For the oven method, preheat oven to 400 degrees and roast vegetables on a rimmed baking sheet for 20-30 minutes until skin is wrinkled and charred and flesh is a bit slumped.
- Transfer the eggplant to a cutting board, slice vegetables in half, lengthwise and scoop out the flesh of the eggplant. Discard the skin.
- Add the rest of the ingredients to the bowl of food processor. Pulse several times until the dip is fairly smooth.
- Season to taste with additional salt, lemon juice, additional fresh herbs, a drizzle of olive oil or a light sprinkle of paprika.
Notes
- Baba Ganoush can be served with toasted pita chips, baguette, or raw vegetables for dipping.
- For best results, allow the eggplant to cool before scooping out the flesh to preserve its texture.
- Adjust seasonings like lemon juice, salt, and smoked paprika to taste after blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 588mg | 25% |
| Potassium | 316mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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