Smokey Baba Ganoush

Name: Smokey Baba Ganoush
Yield: 1 serving
Ingredients: 2 small to medium eggplant; 1 large clove garlic; 1 tsp smoked sea salt; Juice of 1/2 lemon; 3 Tbsp Tahini; 1/2 tsp hot smoked paprika; olive oil; fresh parsley; sumac; herbes de provence

User Reviews

3.3

87 reviews

Average

Calories
9246 kcal
Course
Appetizer
Cuisine
Middle Eastern

Smokey Baba Ganoush

Julie Valencia

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

65 people made this

Print

21 people printed this

Save this

52 people saved this

Ingredients

2 small to medium eggplant
1 large clove garlic
1 tsp smoked sea salt or regular salt
Juice of 1/2 lemon
3 Tbsp Tahini
1/2 tsp hot smoked paprika substitute sweet paprika if you don't want heat

for garnish

olive oil
fresh parsley
sumac or more paprika
herbes de provence

Add to Shopping List

Instructions

set oven to 400F
Poke the skin of the eggplant several times with a fork. Set the eggplants over an open flame to char the skin on all sides. You can do this over a gas flame on the stove top, with a kitchen torch, or under the broiler. Turn the eggplant to evenly blacken the skin. (You can skip this step if you want to.)
Put the eggplant on a foil lined baking sheet and bake for about 30 minutes, or until a sharp paring knife pierces the flesh easily.
Let cool briefly, and then cut in half. Scoop out the flesh and put in the bowl of a food processor. Leave the blackened skin behind.
Smash the garlic clove and mince it. Add the salt to the garlic and mash it with the back of the knife until it becomes a paste. Put the paste in the processor with the eggplant.
Add the lemon juice, tahini, and paprika and pulse until the mixture is pureed but still has some texture.
Taste the baba ganoush and adjust the seasonings if you need to. You may want to add a ittle more salt, lemon, or paprika.
Chill until ready to eat, the baba ganoush will improve with a little time in the fridge.
When ready to serve, spread in a bowl and even out the top so it can hold a swirl of oil. Drizzle on the oil, then sprinkle on sumac, herbes, and parsley. Serve with pita, naan, or other flat bread.

Notes

You could also garnish the baba ganoush with toasted pine nuts and a drizzle of pomegranate molasses.

Nutrition Information

Show Details

Calories 92.46kcal (5%) Carbohydrates 10.91g (4%) Protein 2.58g (5%) Fat 5.43g (8%) Saturated Fat 0.79g (4%) Sodium 246.34mg (10%) Fiber 5.39g (22%) Sugar 5.01g (10%)