Baba ghanoush (eggplant dip/spread)

Name: Baba ghanoush (eggplant dip/spread)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 approx
Ingredients: 1 eggplant; 1 clove garlic; 1 ½ tablespoon lemon juice; 1 tablespoon olive oil; 1 tablespoon Tahini; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
8 approx
Calories
42 kcal
Course
Condiments
Cuisine
Mediterranean, Greek

Baba ghanoush (eggplant dip/spread)

Sasha Velasquez

Report

Baba ghanoush/baba ganoush is a smooth and flavorful dip/spread, great as part of a mezze meal, in sandwiches.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

1 eggplant aubergine
1 clove garlic
1 ½ tablespoon lemon juice approx ½ - 1 lemon
1 tablespoon olive oil
1 tablespoon Tahini sesame paste
salt and pepper

Add to Shopping List

Instructions

If possible, cook the eggplant on a grill/barbecue, turning now and then until it has blackened on all sides and is tender inside - time will depend on your grill but around 10-15min. If you can't grill it, you can do the same by placing it on a skewer and cooking over a gas flame on the stove or put it in an oven dish and bake around 15min at 450F/230C. In all cases, lightly brush it with olive oil before cooking.
Allow the cooked eggplant to cool enough to handle then peel off and discard the skin.
Place the eggplant flesh in a food processor/blender and add the rest of the ingredients (garlic - chop a bit first to save getting lumps, lemon juice, olive oil, tahini and salt and pepper). Pulse a few times until fairly smooth but still with a bit of texture. Try it and adjust seasoning to taste.

Nutrition Information

Show Details

Calories 42kcal (2%) Carbohydrates 4g (1%) Fat 2g (3%) Sodium 1mg (0%) Potassium 139mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 15IU (0%) Vitamin C 2.5mg (3%) Calcium 8mg (1%) Iron 0.2mg (1%)