Baba Ganoush Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Resting Time:
20 mins
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Total Time
1 hr 10 mins
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Servings
12 servings
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Calories
94 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Baba Ganoush Recipe
Description
Baba Ganoush is prepared by roasting halved eggplants until tender and browned, which imparts a smoky flavor and soft texture. The roasted eggplant flesh is scooped out and strained to remove excess liquid, ensuring the dip is not watery. The flesh is then combined in a food processor with tahini paste, lemon juice, minced garlic, cumin, and olive oil, pulsed to a mostly smooth texture according to preference.
The final dip is creamy with subtle smoky notes and a hint of spice from red pepper flakes if added. It’s traditionally served with pita bread or fresh vegetables, making it suitable as an appetizer or side dish.
Storage recommendations note that Baba Ganoush keeps well refrigerated for several days but does not freeze well, emphasizing the importance of draining the eggplant to maintain proper texture.
Ingredients
- 2 pounds eggplant about 2-3 medium
- 4 tablespoons olive oil divided
- ¼ cup tahini paste
- 2 tablespoons lemon juice from 1 lemon
- 2 cloves garlic finely minced
- ½ teaspoon salt plus more to taste
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes optional, plus more to taste
Instructions
- Preheat the oven to 400 degrees.
- Cut eggplants in half lengthwise and drizzle with 2 tablespoons of olive oil. Line a large baking sheet with parchment paper and place the eggplants flat-side down onto the pan. Bake for 40-50 minutes or until cook through, tender and browned.
- Scoop out the flesh and discard the skin. Place the flesh into a fine mesh strainer over a bowl and allow to rest for 15-20 minutes. Mash the eggplant to drain any excess liquid. (You should end up with roughly 1 ¼ cups of eggplant and ~⅓-½ cup of liquid.)
- Add the eggplant, 2 tablespoons olive oil tahini paste, lemon juice, garlic cloves, salt, cumin, and red pepper flakes to a large food processor. Pulse 10-20 times, or until just combined and to your desired texture.
- Serve the baba ganoush with a drizzle or olive oil, a sprinkle of red pepper flakes and parsley, and with pita bread or vegetables for dipping.
Notes
- One serving is about 2 tablespoons; recipe yields approximately 1½ cups of baba ganoush.
- Straining the roasted eggplant flesh is important to avoid a watery dip.
- Storage: keep in an airtight container in the refrigerator for up to 4-5 days; freezing is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 85mg | 4% |
| Potassium | 206mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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