Baba Ganoush (Roasted Eggplant Dip)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 cups
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Calories
81 kcal
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Course
Appetizer, Condiments
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Cuisine
Mediterranean
Baba Ganoush (Roasted Eggplant Dip)
Description
This Baba Ganoush recipe starts with roasting whole eggplants cut in half until the flesh is soft and easily scooped out. Roasting at 450°F brings out smoky, sweet notes in the eggplant. The flesh is then drained of excess moisture by pressing through a cheesecloth to prevent the dip from becoming watery.
The eggplant flesh is combined in a food processor with minced garlic, fresh lemon juice and zest, plain Greek yogurt for creaminess, some of the extra virgin olive oil, chopped flat-leaf parsley, kosher salt, ground cumin, smoked paprika, and tahini. These ingredients create a blend of smoky, tangy, earthy, and nutty flavors with a smooth texture that balances freshness and richness.
Baba Ganoush is commonly served with pita bread or fresh vegetables and adds a distinctive smoky, creamy component to a spread of Middle Eastern appetizers.
Ingredients
- 2 pounds eggplant 1 to 2 medium
- 2 cloves garlic , minced
- 2 tablespoons lemon juice fresh
- ½ teaspoons lemon zest
- 2 tablespoons Greek yogurt plain, full fat preferred
- 1/2 cup extra-virgin olive oil , divided
- 2 tablespoons flat-leaf parsley
- 1 teaspoon kosher salt to taste, coarse
- ¼ teaspoon cumin ground
- ¼ teaspoon smoked paprika
- 2 tablespoons tahini
Instructions
- Preheat the oven 450°F. Line a large baking sheet with parchment paper or aluminum foil and coat with cooking spray
- Cut the eggplants in half lengthwise and brush the cut sides with olive oil. Place the cut side down on the baking sheet.
- Roast for 35-45 minutes or until the flesh is soft and the skin starts to collapse and can easily be peeled back. The cooking time will vary depending o the size of your eggplant, so check frequently. Set the eggplant aside to cool before handling.
- Scoop the flesh out of each eggplant, discard the skins. Place the flesh in a large colander lined with cheesecloth or a tea towel. Press lightly to get out as much moisture as possible.
- Transfer the drained flesh to a food processor and add the garlic, lemon juice, zest, yogurt, 1/3 cup of the olive oil, parsley, salt, cumin and paprika. Pulse until the eggplant starts to become smooth and ingredients are incorporated.
- Add the tahini in a slow drizzle while the food processor is on, until fully incorporated and smooth.
- Transfer to a serving bowl and drizzle with the remaining olive oil. Serve with pita slices and veggies.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Sodium | 244mg | 10% |
| Potassium | 304mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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