Best Baba Ganoush

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5.0

15 reviews
Excellent

Best Baba Ganoush

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This simple recipe is made with roasted eggplant and a few simple ingredients.

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Ingredients

Servings
  • 2 pounds eggplant preferably small eggplants
  • 3 tablespoons extra virgin olive oil divided plus more for garnish
  • 1/3 cup Tahini stirred
  • 1/4 cup freshly squeezed lemon juice
  • 3 cloves garlic crushed
  • Kosher salt to taste
  • fresh parsley for garnish
  • paprika for garnish
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Instructions

  1. Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil and set aside.
  2. Cut eggplants in half, rub the cut side with 1 tablespoon of olive oil and place face down on the prepared baking sheet. Roast eggplant until the insides are tender, about 25 to 30 minutes.
  3. Allow the eggplant to cool slightly and then scoop out the insides of the eggplant, discarding the skin. Place the insides in a food processor along with tahini, lemon juice, garlic and salt. Process until smooth but still thick. With the processor running, slowly drizzle in the remaining olive oil and process until well mixed.
  4. Transfer to a bowl and garnish with a drizzle of olive oil, parsley and a sprinkle of paprika. Serve with sliced bell peppers, carrots, cucumbers, pita, Naan and/or crackers.

Notes

  • Store in the refrigerator for up to 3 days.

Nutrition Information

Show Details
Calories 183kcal (9%) Carbohydrates 13g (4%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 8mg (0%) Potassium 424mg (12%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 44IU (1%) Vitamin C 8mg (9%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 183 kcal

% Daily Value*

Calories 183kcal 9%
Carbohydrates 13g 4%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 8mg 0%
Potassium 424mg 9%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 44IU 1%
Vitamin C 8mg 9%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

15 reviews
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