Baba Ganoush

Baba Ganoush is a creamy, smoky eggplant dip perfect for a mezze platter or as a snack.

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Prep Time 30

Cook Time 1

Resting Time 20

Total Time 1 30

Course Dip

Cuisine Middle-Eastern

Servings servings

Calories 120 kcal

Equipment

oven
food processor
strainer
bowl

Ingredients

2 medium eggplants pierced with a knife or fork
0.25 cup tahini
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil plus more for serving
2 cloves garlic
0.5 teaspoon sea salt
finely chopped fresh parsley
smoked paprika
red pepper flakes optional
pita bread for serving
veggies for serving

Instructions

Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes or until they are soft and collapse to the touch. Remove from the oven and set aside.
Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth.
Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.

Notes

For a more traditional, smokier baba ganoush, cook the eggplant on the grill (no foil) until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 8gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 250mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 5mg

Keyword appetizer, Baba Ganoush, eggplant dip, Mediterranean, mezze, smoky dip