Description
Learn how to make delicious Baba Ganoush, a classic Middle Eastern eggplant dip that’s creamy, flavorful, and perfect for parties or snacks. This vegan and gluten-free recipe is easy to prepare and can be enjoyed with pita bread or fresh veggies.
Ingredients
Scale
Main Ingredients:
- 2 medium eggplants
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
Garnish:
- Chopped parsley
- Smoked paprika
Serving:
- Pita bread or veggies
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast the eggplants: Prick the eggplants with a fork and roast for 35-40 minutes until charred.
- Prepare the eggplant: Scoop out the flesh, drain excess liquid.
- Blend ingredients: In a food processor, combine eggplant with tahini, lemon juice, olive oil, garlic, salt, and cumin. Blend until smooth.
- Adjust seasoning: Taste and adjust seasoning if needed.
- Serve: Transfer to a bowl, drizzle with olive oil, garnish with parsley and paprika. Serve with pita or veggies.
Notes
- For a smokier flavor, grill the eggplants instead of roasting.
- Baba ganoush can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
