Homemade Baba Ganoush
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
6
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Calories
96 kcal
-
Cuisine
Mediterranean
Homemade Baba Ganoush
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Easy homemade baba ganoush made with roasted eggplants, garlic, tahini, Greek yogurt, and authentic flavors.
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Ingredients
- 2 medium eggplants I find it to cook better than 1 large
- 2 tbsp tahini paste
- 2 tbsp Greek yogurt
- 1-2 garlic cloves chopped
- 1 tbsp fresh lemon juice
- kosher salt and pepper to taste
- 1 tsp sumac
- ¾ tsp crushed pepper to taste
- 2 tbsp pine nuts to garnish
For Salad Topping:
- 1/2 pomegranate arils
- 2 tbsp chopped curly parsley
- a drizzle of olive oil
Optional to serve with:
- cucumber, radishes, warm pita bread
Instructions
- Heat your grill to medium-high or turn on your gas burner if you have one. (see notes for baking option)
- Cook the eggplants until tender and charred on all sides, turning them with a pair of tongs every 5 minutes or so.
- They will be completely cooked and tender when you press them, and it should take around 15-20 minutes depending on their size. Once the eggplant is done, allow it to cool until ready to handle.
- Peel the eggplant and remove the charred skin. Place the cooked flesh in a colander and allow it to sit and drain for about 5 minutes.
- Transfer the eggplant to the food processor. Add in the remaining ingredients. Pulse a few times, just until everything is evenly combined.
- Place the baba ganoush in a serving bowl, add a drizzle of oil and sprinkle with pomegranate arils and parsley.
- Serve with crunchy veggies and warm pita bread, if desired.
Notes
- Eggplants: you may use one large eggplant instead of 2 medium. It may need an additional 5-10 minutes to cook through.
- You can bake these eggplants instead: preheat the oven at 400 F and allow them to bake for 40-50 minutes until they are soft and tender.
- Use fresh ingredients as much as possible. So it's a must to use fresh lemons and fresh garlic.
- Greek yogurt is added to give it a creamy texture. This can be an Adjustoption if you want this to be a vegan dip or you can simply use a dairy-free yogurt.
- Taste and adjust the salt, pepper, and lemon as needed.
- If you can find sumac anywhere it is ok to skip this ingredient. It just gives it a kick of citrus flavor. You can simply add more lemons if needed.
- Allow the eggplant to drain any excess water to prevent the eggplant dip to be watery and be thick and creamy instead.
- Baba ganoush is best served cold. It is important that you store it in the fridge for a bit before serving.
- Top with any garnishes of your choice.
Nutrition Information
Show Details
Calories
96kcal
(5%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
399mg
(17%)
Potassium
417mg
(12%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
226IU
(5%)
Vitamin C
7mg
(8%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 399mg | 17% |
| Potassium | 417mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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