Creamy Baba Ghanoush Recipe
User Reviews
5
-
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
6
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Calories
57 kcal
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Course
Appetizer, Condiments
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Cuisine
Mediterranean, Middle Eastern
Creamy Baba Ghanoush Recipe
Description
This Creamy Baba Ghanoush Recipe starts by roasting halved eggplants brushed with olive oil until their flesh is tender and skins collapse. After cooling, the soft flesh is scooped out and salted briefly to draw out moisture. Draining excess liquid before mashing prevents a watery dip. The pulp is mashed with minced garlic and lemon juice, then blended with tahini and the remaining olive oil to achieve a pale, creamy texture.
Fresh chopped parsley and ground cumin stir in layers of herbaceous and earthy flavor, while black pepper seasons the dip. It is garnished with a pinch of smoked paprika for a subtle smoky accent complementing the roasted eggplant’s natural smokiness.
Baba ghanoush serves well as a dip with flatbreads or fresh vegetables, or as a flavorful condiment alongside grilled meats or sandwiches. Its creamy consistency and balanced tartness make it versatile and satisfying.
Ingredients
- 1 pound eggplant
- 2 tablespoons extra virgin olive oil divided
- 1 pinch salt sea salt
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 1 handful parsley chopped, fresh
- 1/4 teaspoon cumin ground
- 1 pinch black pepper freshly ground
- 1 pinch smoked paprika for garnish
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Halve eggplants lengthwise, and brush the cut sides with 1 tablespoon olive oil.
- Place eggplants on pan cut sides down. Roast eggplants in oven until their flesh is tender and skins are collapsing, about 30 minutes.
- Set eggplant aside to cool for a few minutes. Prepare a medium bowl with a mesh strainer set over it. Scoop out flesh with a large spoon and place in strainer, discarding the skin.
- Season eggplant with salt to help draw moisture out of it. Let it rest for a few minutes to release as much moisture as possible.
- Drain any juice from bowl, then add eggplant. Add garlic and lemon juice, and mash with a fork until eggplant has broken down and combined with other ingredients.
- Add tahini and stir well until fully combined. Slowly drizzle in 1 tablespoon olive oil while stirring, until the mixture is pale and creamy.
- Stir in parsley and cumin, then season to taste with black pepper and extra salt. Transfer baba ghanoush to a serving bowl. Garnish with a sprinkle of smoked paprika and a drizzle of olive oil. Serve with warm pita or vegetables of your choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 3mg | 0% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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