Baba Ganoush
Get ready to fall in love with this incredibly delicious and simple baba ganoush recipe! All you need are some fresh eggplants, creamy tahini, rich olive oil, zesty lemon juice, and a hint of garlic to bring it all together. This dish is not only perfect as a dip for veggies or pita, but it also elevates any meal as a spread or side.
Servings: 6
Calories: 206
Ingredients
- 2 pounds Italian eggplants about 2 small-to-medium eggplants
- 2 medium cloves of garlic pressed or minced
- 2 tablespoons lemon juice
- ¼ cup tahini
- ⅓ cup extra-virgin olive oil plus more for brushing the eggplant and garnish
- 2 tablespoons chopped fresh flat-leaf parsley plus extra for garnish
- 1 teaspoon salt to taste
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
- Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
- Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes.
- Let eggplant cool 10 minutes, then scoop out flesh. Discard skin and transfer flesh to a colander. Let drain, stirring halfway through, about 30 minutes.
- Transfer eggplant to the bowl of a food processor. Add all the remaining ingredients. Pulse until well blended. Transfer to a serving bowl and drizzle with olive oil and chopped parsley.
Video
Notes
- Serve with pita wedges or pita chips.
- Store leftovers in a tightly closed container in the fridge for up to 4 days.
Nutrition
Calories: 206kcal | Carbohydrates: 12g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 395mg | Potassium: 409mg | Fiber: 5g | Sugar: 5g | Vitamin A: 154IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg