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Eggplant Baba Ghanoush Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 85 kcal
Course:
Appetizer
Cuisine:
Middle Eastern
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.