Baba Ghanoush
Baba ghanoush (also spelled babaganoush) is a smoky Middle Eastern dip made primarily from roasted eggplant, tahini (sesame paste), lemon juice, garlic, and olive oil.It’s usually served with pita bread, vegetables, or as part of a mezze platter. Its texture is creamy, and its flavor is tangy, nutty, and smoky—especially when the eggplant is charred over an open flame.
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Ingredients
- 2 medium eggplants (about 2 pounds total)
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 1–2 garlic cloves minced
- 2 tablespoons extra-virgin olive oil , plus more for serving
- ½ teaspoon kosher salt , or to taste
- ¼ teaspoon ground cumin (optional)
- 2 tablespoons fresh parsley chopped, for garnish
- Smoked paprika or sumac, for garnish (optional)
- Pita bread or sliced vegetables, for serving
Instructions
- Roast the eggplants: Heat the oven to 450°F. Pierce the eggplants several times with a fork and place them on a foil-lined baking sheet. Roast for 35–45 minutes, turning once, until collapsed and very soft. For extra smokiness, broil them for the final 3–5 minutes until the skins are charred.
- Drain: Let the eggplants cool enough to handle. Cut them open, scoop the flesh into a strainer, and let it drain for 10 minutes. Discard the skins.
- Mix: Mash the eggplant with a fork. Stir in the tahini, lemon juice, garlic, olive oil, salt, and cumin. For a smoother dip, pulse briefly in a food processor.
- Adjust and serve: Taste and add more salt or lemon juice if needed. Spoon into a bowl, drizzle with olive oil, and garnish with parsley and paprika or sumac.
- Serve at room temperature with warm pita or sliced vegetables.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 213kcal (11%)Carbohydrates: 18g (6%)Protein: 5g (10%)Fat: 15g (23%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 302mg (13%)Potassium: 621mg (18%)Fiber: 8g (33%)Sugar: 8g (9%)Vitamin A: 234IU (5%)Vitamin C: 13mg (16%)Calcium: 48mg (5%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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