Description
Learn how to make a delicious Baba Ganoush, a classic Middle Eastern roasted eggplant dip that is creamy, flavorful, and perfect for dipping with pita bread or veggies.
Ingredients
Scale
Main Ingredients:
- 2 medium eggplants
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Garnish:
- Chopped fresh parsley
- A drizzle of olive oil
Instructions
- Preheat the Oven: Preheat oven to 425°F (220°C).
- Roast Eggplants: Prick eggplants with a fork, place on a baking sheet, and roast for 35-40 minutes until charred and soft. Let cool.
- Prepare Eggplant: Scoop out flesh into a colander to drain excess liquid.
- Blend Ingredients: In a food processor, blend eggplant flesh, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper until smooth.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve: Transfer to a bowl, drizzle with olive oil, and garnish with parsley. Serve with pita bread or veggies.
Notes
- For a smoky flavor, grill the eggplants instead of roasting.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
