5.0 from 18 votes
Baba Ganoush Recipe
Making restaurant-quality Baba Ganoush at home is so much easier than you'd think with this authentic Mediterranean recipe! The key is to first roast the eggplant in the oven and then remove as much liquid as possible so you end up with a super creamy spread that has a subtly sweet and savory flavor. We love it so much that we often skip the pita and enjoy it straight by the spoonful!
Prep Time
10 mins
Cook Time
10 mins
Resting Time:
20 mins
Total Time
1 hr 10 mins
Servings: 12 servings
Calories: 94 kcal
Course:
Appetizer
Cuisine:
Mediterranean
Ingredients
- 2 pounds eggplants 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.
Cup of Yum
Notes
- ½
- Serving size. One serving is roughly 2 tablespoons.
- Yield. Recipe makes ~1 ½ cups of baba ganoush
- Straining. It's super important to strain excess liquid from the roasted eggplant or your baba ganoush will be very runny.
- Storage. Baba ganoush will last in an air-tight container in the refrigerator for up to 4 or 5 days. It does not freeze well.
Nutrition Information
Calories
94kcal
(5%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Sodium
85mg
(4%)
Potassium
206mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
54IU
(1%)
Vitamin C
3mg
(3%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 94
% 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.