Baba Ganoush Recipe (Eggplant Dip)

Name: Baba Ganoush Recipe (Eggplant Dip)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10 servings (2.5 cups total)
Ingredients: 2 pounds eggplant; 1 whole head of garlic; 4 tablespoons olive oil; 2 tablespoons Tahini; 2 tablespoons lemon juice; 1 teaspoon salt; ½ teaspoon ground cumin

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Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
10 servings (2.5 cups total)
Calories
91 kcal
Course
Side Dish, Condiments, Snacks
Cuisine
Middle Eastern

Baba Ganoush Recipe (Eggplant Dip)

Gael Hudson

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This savory Middle Eastern dip is easy to make with roasted eggplants and garlic, pureed to smooth, scoopable perfection. Customize with add-ins and enjoy with pita, veggies, and more!

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Ingredients

Servings

2 pounds eggplant
1 whole head of garlic
4 tablespoons olive oil divided
2 tablespoons Tahini
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground cumin

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Instructions

Preheat the oven to 450°F. Set out a large rimmed baking sheet. Drizzle 1 tablespoon of olive oil over the baking sheet. Cut the eggplants in half. Place the eggplants on top of the olive oil, cut-side-down. Move them around to make sure they are well coated in oil.
Trim off the top of the head of garlic so that each clove is slightly exposed. Place the head of garlic in a piece of foil and drizzle 1 tablespoon of olive oil over the top. Wrap the foil around the garlic head and place it on the baking sheet. Roast the eggplant and garlic together for 40 minutes.
Allow the eggplant and garlic to cool a little. Then set out a food processor. Scoop all of the flesh out of the eggplant skins and place the flesh in the food processor. Discard the purple peel. Then squeeze the head of garlic clove out into the food processor. Discard the papery skins.
Add the remaining 2 tablespoons of olive oil to the food processor, followed by the tahini, lemon juice, salt, and cumin.
For chunky baba ghanoush, pulse 3 to 5 times to combine the ingredients, leaving some clumps of eggplant intact. For creamy baba ghanoush, purée until completely smooth.
Once you reach your desired consistency, taste, then salt and pepper as needed. Cover and chill until ready to serve

Equipments used:

Notes

Possible baba ghanoush add-ins: Smoked paprika, ground coriander, chili pepper, harissa powder, rosemary, ground sumac, lemon zest.
Possible baba ghanoush add-ins: Smoked paprika, ground coriander, chili pepper, harissa powder, rosemary, ground sumac, lemon zest.
Serve with pita chips, toasted flatbread, fresh-cut vegetables, or as a spread on sandwiches.
Serve with pita chips, toasted flatbread, fresh-cut vegetables, or as a spread on sandwiches.
This eggplant dip recipe can be made several days ahead of time. Store it in an airtight container and keep it in the fridge for up to 5 days.

Nutrition Information

Show Details

Serving 2oz Calories 91kcal (5%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 236mg (10%) Potassium 226mg (6%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 24IU (0%) Vitamin C 3mg (3%) Calcium 14mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 10servings (2.5 cups total)

Amount Per Serving

Calories 91 kcal

% Daily Value*

Serving	2oz
Calories	91kcal	5%
Carbohydrates	6g	2%
Protein	1g	2%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	236mg	10%
Potassium	226mg	5%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	24IU	0%
Vitamin C	3mg	3%
Calcium	14mg	1%
Iron	0.4mg	2%