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Baba Ganoush
It's a popular appetizer that's often served with pita bread or vegetables for dipping. The smoky flavor of the roasted eggplant combined with the nutty flavor of tahini makes this dip a crowd-pleaser.
Course
Appetizer
Cuisine
Middle Eastern
Keyword
eggplant, lemon juice, tahini
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
6
Calories
103
kcal
Author
Corrie
Ingredients
1
large eggplant
¼
cup
tahini
2
tablespoons
lemon juice
2
cloves
garlic
minced
2
tablespoons
olive oil
Salt and pepper to taste
Optional: fresh parsley or cilantro for garnish
Instructions
Preheat oven to 400°F (200°C).
Pierce the eggplant with a fork, then roast for 40-45 minutes or until soft and collapsing.
Let the eggplant cool, then peel off the skin and remove as much moisture as possible.
In a food processor, combine the eggplant, tahini, lemon juice, garlic, and olive oil. Blend until smooth.
Season with salt and pepper, then garnish with fresh herbs if desired.
Notes
Choose a firm eggplant with smooth skin.
Pierce the eggplant before roasting to prevent bursting.
Remove as much moisture from the eggplant as possible for a creamier dip.
Adjust garlic, lemon juice, and spices to your taste.
Make ahead and refrigerate for flavors to meld.
Nutrition
Calories:
103
kcal
|
Carbohydrates:
3
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Sodium:
4
mg
|
Potassium:
55
mg
|
Fiber:
1
g
|
Sugar:
0.1
g
|
Vitamin A:
7
IU
|
Vitamin C:
3
mg
|
Calcium:
16
mg
|
Iron:
0.5
mg