Eggplant Baba Ghanoush Recipe

Name: Eggplant Baba Ghanoush Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 2 medium globe eggplants; 3 3 tablespoons Tahini; 2 2 tablespoons lemon juice; 1-2 1-2 teaspoon sea salt; 2 2 cloves garlic; Olive oil, sesame seeds, and minced parsley

User Reviews

4.9

99 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
85 kcal
Course
Appetizer
Cuisine
Middle Eastern

Eggplant Baba Ghanoush Recipe

Iris Warren

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Creamy and smoky, this easy-to-make homemade baba ganoush is destined to make its way onto your crackers, carrot sticks, and into your heart. Smoky eggplants, zesty lemon, velvety tahini, and savory garlic come together for a richly complex, slightly earthy, and irresistible dip with nutty undertones - you'll want to put it on everything!

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Ingredients

Servings

2 2 medium globe eggplants
3 3 tablespoons Tahini see notes
2 2 tablespoons lemon juice fresh is best!
1-2 1-2 teaspoon sea salt
2 2 cloves garlic finely minced
Olive oil, sesame seeds, and minced parsley for toppings

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Instructions

Roast the eggplants in your oven: Preheat your oven to 425 degrees Fahrenheit. Pierce the eggplants a few times with a fork or knife. Place the eggplants on a baking dish and roast in your oven for 30-45 minutes, turning halfway through. The eggplants are cooked when they are very soft, the skin is dark, and they have caved in. Roast the eggplants on your BBQ: Preheat your BBQ to medium-high heat. Pierce the eggplants a few times with a fork or knife. Place the eggplants on your BBQ and let them cook for 30 minutes, turning halfway through.
Set a strainer over a bowl and place the eggplants into the strainer. Use a knife to open them up a little (so they cool faster), and then set them aside to cool completely.
Once the eggplants are cool, peel them and discard the skin. Save the juice that collected in the bowl.
Place the creamy insides into your food processor, add the tahini, lemon juice, garlic, and 1 teaspoon of salt, and pulse until mostly smooth. Taste and add more salt, if needed. For a smokier tasting baba ganoush, add a tablespoon or two of the reserved juice.
For the best flavor, let the baba ganoush rest in your fridge for at least 30 minutes before serving then top with any or all of the toppings.

Notes

Make sure to use tahini you love in this recipe. If it tastes bitter, your baba ganoush will also be bitter. It's also best if the tahini is slightly runny. If yours has thickened in your fridge, let it come to room temperature and give it a good stir.
We love adding some of the juice that collects on the plate when the eggplants cool into the baba ganoush. It gives the dip a lot of smoky flavor, but the added liquid will thin the dip a little. A few drops of liquid smoke will work as well.

Nutrition Information

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Serving 1 serving = about ⅓ cup Calories 85kcal (4%) Carbohydrates 11g (4%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Sodium 393mg (16%) Potassium 393mg (11%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 41IU (1%) Vitamin C 6mg (7%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 85 kcal

% Daily Value*

Serving	1 serving = about ⅓ cup
Calories	85kcal	4%
Carbohydrates	11g	4%
Protein	3g	6%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Sodium	393mg	16%
Potassium	393mg	8%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	41IU	1%
Vitamin C	6mg	7%
Calcium	27mg	3%
Iron	1mg	6%