Baba Ganoush (spiced Eggplant Dip)

Baba Ganoush is a classic dish in Bukharan Jewish Cuisine, made with roasted eggplant and a blend of savory spices. This spiced eggplant dip is perfect for serving as an appetizer or a side dish, and it pairs well with pita bread or fresh vegetables.

Baba Ganoush (spiced Eggplant Dip)

Ingredients

  • 2 large eggplants
  • 3 cloves garlic, minced
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pierce the eggplants with a fork in several places and place them on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
  3. Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and discard it.
  4. Place the peeled eggplant flesh in a colander to drain any excess liquid for about 10 minutes.
  5. In a food processor, combine the drained eggplant, minced garlic, tahini, lemon juice, cumin, smoked paprika, and salt. Blend until smooth.
  6. Transfer the mixture to a serving bowl and drizzle with olive oil. Garnish with chopped parsley.
  7. Refrigerate the baba ganoush for at least 1 hour before serving to allow the flavors to meld together.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Protein
3g
Carbohydrates
15g
Fat
6g

Supplies

Baking sheet Fork Food processor Serving bowl

Tools

Colander Knife Cutting board Measuring spoons

Serving suggestions

Serve the baba ganoush with warm pita bread, fresh vegetables, or as a spread for sandwiches and wraps.

Tips & tricks

For a smokier flavor, you can char the eggplants directly over an open flame on a gas stovetop or grill before roasting them in the oven.

Cost

$8