The Best Baba Ganoush Recipe
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5.0
30 reviews
Excellent
The Best Baba Ganoush Recipe
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This baba ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!
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Ingredients
- 2 large eggplant about 3 pounds total
- ¼ cup garlic confit
- ¼ cup Tahini
- Juice of 1 lemon
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne
- ¼ cup garlic confit oil
- sea salt to taste
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Instructions
- Preheat the grill to high heat, 450° to 550°.
- Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
- Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
- Add the eggplant to a food processor and process on high speed until smooth.
- Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
- While processing on high speed slowly drizzle in the olive oil until mixed in.
- Serve and optional garnishes of olive oil, cayenne, and chopped parsley.
Notes
- Chef Notes:
- Make-Ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.
- How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.
- This recipe would be traditionally made by chopping it or anything to help mash and keep it slightly chunky. However, you know I'm not a huge eggplant fan so I like it a bit smoother. You can try either way.
- If you would like to make a classic baba ganoush instead of Mutabbal, remove the tahini, and garnish with pomegranate syrup or seeds, as well as olive oil. In addition, there is no need to process it in a food processor, simply chop with a knife or mash with a fork.
- You can use either raw or roasted tahini in this recipe.
- I enjoy the extra added garlic cloves, however, in a classic recipe, the amount would be cut down by 1/2 or 1/3.
- If cayenne is too spicy simply substitute with paprika.
- Cumin would not be classically used but in small amounts, it will help enhance the flavor.
- There will be plenty of garlic confit and roasted garlic olive oil left over after this recipe and both will keep in the refrigerator for up to 7 days.
- When the eggplant is done roasting the outside skin will firm up and be slightly crispy.
- Consider poking holes in the eggplant before baking it in the oven so that it does not explode.
Nutrition Information
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Calories
280kcal
(14%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Sodium
12mg
(1%)
Potassium
636mg
(18%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
105IU
(2%)
Vitamin C
8mg
(9%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Sodium | 12mg | 1% |
| Potassium | 636mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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