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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and discard it.
- Place the peeled eggplant flesh in a colander to drain any excess liquid for about 10 minutes.
- In a food processor, combine the drained eggplant, minced garlic, tahini, lemon juice, cumin, smoked paprika, and salt. Blend until smooth.
- Transfer the mixture to a serving bowl and drizzle with olive oil. Garnish with chopped parsley.
- 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