Eggplant Baba Ghanoush Recipe
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
85 kcal
-
Course
Appetizer
-
Cuisine
Middle Eastern
Eggplant Baba Ghanoush Recipe
Description
The Eggplant Baba Ghanoush Recipe centers on roasting globe eggplants until the flesh is very tender and the skin darkened, which imparts a distinct smoky flavor. After peeling and cooling, the eggplant flesh is blended with tahini, fresh lemon juice, minced garlic, and sea salt. This combination results in a creamy, slightly tangy dip balanced by the sesame-rich tahini. The final touches of olive oil, minced parsley, and sesame seeds add layers of texture and flavor.
The roasting method, whether in an oven or on a BBQ, softens the eggplants thoroughly and brings out their natural sweetness and smokiness. The tahini must be of good quality and slightly runny to avoid bitterness and maintain smoothness. Adding some of the juice from the roasted eggplant enhances the smoky depth but can thin the dip slightly.
Baba ghanoush is often served as part of a mezze platter, alongside pita bread and fresh vegetables. It can be used as a spread on sandwiches or as a flavorful accompaniment to grilled dishes. The recipe's notes suggest that using fresh lemon juice benefits the flavor and that the texture may be adjusted by including some of the cooled eggplant juice or a few drops of liquid smoke.
Ingredients
- 2 medium eggplant globe variety
- 3 tablespoons tahini see notes
- 2 tablespoons lemon juice fresh is best!
- 1-2 teaspoon salt sea salt
- 2 cloves garlic finely minced
- olive oil for toppings, minced parsley
- sesame seeds
- parsley
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
- Use tahini that is lightly runny and free from bitterness to ensure a smooth, balanced dip.
- Incorporate some of the juice collected from the roasted eggplants for added smoky flavor, but do so according to desired dip thickness.
- You may substitute a few drops of liquid smoke if you want to enhance smokiness without adding eggplant juice.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
