Baba Ganoush Recipe
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
8
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Calories
107 kcal
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Course
Appetizer
Baba Ganoush Recipe
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Baba Ganoush is a dish made by pureeing eggplant with herbs and spices to create a unique dip or spread. Similar to hummus, baba ganoush is delicious on sandwiches, eggs, or with vegetables.
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Ingredients
- 2 lbs eggplants about 2 eggplants total
- 2 tbsp olive oil + more for final touches
- ¼ cup Tahini
- 2 cloves garlic chopped
- 2 tbsp lemon juice
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp parsley
- ¼ paprika
Instructions
- Heat the oven to 450 degrees. Cut the eggplants in half lengthwise and brush each half with olive oil.
- Line a baking sheet with parchment paper. Then place the eggplant on the parchment paper with the oiled side down. Roast the eggplants for about 35-40 minutes or until the skin begins to wrinkle and turn black but is not burning.
- Remove the eggplants from the oven and allow them to cool. Peel the skin away from the eggplant and discard. Drain the eggplant in a colander for a few minutes to remove all extra moisture.
- Place the eggplant in a large bowl and use a fork to mix the eggplant until it breaks down. Then add the tahini paste, garlic, lemon juice, salt, and black pepper. Mix again until well combined.
- Pour baba ganoush into a serving bowl and drizzle generously with olive oil. Top with parsley and paprika.
- Serve as a dip or a spread with vegetables, sandwiches, etc. Enjoy!
Notes
- Copyright The Foreign Fork. For educational or personal use only.
- Eggplants: You will need 2 lbs of eggplants. This was about 2 eggplants total for me.
- Tahini: Most modern recipes for Baba Ganoush use tahini, but you can also omit this for a more traditional dish.
- Garlic: Freshly chopped makes all the difference!
- Lemon Juice: I recommend freshly squeezed!
- If you have a salad spinner, you can place your eggplant flesh in there and spin it gently. This will have the same effect of having it rest in the colander.
- Some people prefer their Baba Ganoush to be a little chunky, which mashing with a fork is great for! Your roasted eggplant should be soft enough to mush by hand.
- If you prefer a smoother Baba Ganoush, you can also blend it in a food processor for a few seconds. Be aware that mixing it too long in a food processor may leave you with a very thin consistency so start off with just a pulse or two. If you want a thicker dip, you need to extract as much moisture as possible from the eggplant. Give it time in the colander to really release moisture.
- Don’t be afraid to add plenty of salt to your eggplant. If there is any bitterness left in your eggplant the salt will help balance it out.
- My directions are for roasted eggplant, but grilled eggplant is also delicious in this recipe. Roast over an open flame until the flesh inside becomes soft (slightly shriveled) and you can see charred skin.
- Cool before serving. This is traditionally served cold or at room temperature.
- Store this delicious dip in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show Details
Serving
1serving
Calories
107kcal
(5%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Sodium
224mg
(9%)
Potassium
317mg
(9%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
233IU
(5%)
Vitamin C
11mg
(12%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 107kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 224mg | 9% |
| Potassium | 317mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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