Baba Ghanoush (Roasted Eggplant Dip)

Name: Baba Ghanoush (Roasted Eggplant Dip)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 serving
Ingredients: 3 medium eggplants; 3 cloves garlic; 2 tablespoons lemon juice; 2 tablespoons Tahini; ⅓ cup extra virgin olive oil; ¼ teaspoon cayenne pepper; Salt and freshly ground pepper; 2 tablespoons sour cream; Chopped parsley or mint to garnish

User Reviews

4.3

12 reviews

Good

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings
6
Calories
204 kcal
Course
Appetizer
Cuisine
Middle Eastern

Baba Ghanoush (Roasted Eggplant Dip)

Quade Sullivan

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This rich and delicious Baba Ghanoush is a Middle Eastern classic and the perfect appetizer for any occasion! My version is creamy and indulgent with the addition of sour cream (or yogurt) and roasted garlic.

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Ingredients

Servings

3 medium eggplants
3 cloves garlic roasted (or 1 clove of raw garlic)
2 tablespoons lemon juice or to taste
2 tablespoons Tahini or to taste
⅓ cup extra virgin olive oil plus more for serving
¼ teaspoon cayenne pepper optional
Salt and freshly ground pepper to taste
2 tablespoons sour cream (or greek yogurt)
Chopped parsley or mint to garnish optional

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Instructions

Preheat your oven to 450ºF degrees. Place the eggplants on a large baking sheet and roast, turning occasionally, until completely tender, about 1 hour. They should be incredibly soft and they will pop with an audible bang. Don't be alarmed! That is totally normal.
Remove eggplants from oven and wrap in foil for 15 minutes. Then, once eggplants are cool enough to handle, peel them, picking out any blackened flesh and seed pods, and place in a colander. Using a fork or a potato masher, press the eggplant against the colander to extract of any excess moisture.
Transfer the eggplant flesh to a food process and add all the remaining ingredients, except the sour cream and the herbs. Process until the desired consistency. Then, add the sour cream and pulse a few times to incorporate.
Transfer to a serving bowl, cover and refrigerate for at least one hour for the flavors to develop.
When ready to serve, bring to room temperature, then drizzle with olive oil and sprinkle the chopped parsley. Serve with pita bread, pita chips or vegetables for dipping. The dip can be stored in an airtight container in the fridge for up to 4 days.

Notes

Poking VS Not poking - You want to get rid of as much moisture as you can before processing your dip. Eggplants cooked without pricking the skin lose about 10% more of its water weight on average then pricked eggplant. However, the steam will build up some pressure, which you lead to the eggplant skin to pop with an audible bang, so the steam can escape. If that freaks you out, go ahead and poke your eggplants all over with a fork before roasting.
For a vegan version, omit the cream.
To avoid bitterness, choose male eggplants over females. They have less seeds and that's what makes eggplants bitter. Don't know the difference? Look at the bottom! If there is a brown circle it is a male. If there is a long brown mark (like a slash) then it is female.

Nutrition Information

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Calories 204kcal (10%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 3g (15%) Cholesterol 2mg (1%) Sodium 10mg (0%) Potassium 566mg (16%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 116IU (2%) Vitamin C 8mg (9%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 204 kcal

% Daily Value*

Calories	204kcal	10%
Carbohydrates	16g	5%
Protein	3g	6%
Fat	16g	25%
Saturated Fat	3g	15%
Cholesterol	2mg	1%
Sodium	10mg	0%
Potassium	566mg	12%
Fiber	7g	28%
Sugar	8g	16%
Vitamin A	116IU	2%
Vitamin C	8mg	9%
Calcium	35mg	4%
Iron	1mg	6%