Baba Ghanouj (roasted Eggplant Dip)

Baba Ghanouj is a classic Levantine dish made with roasted eggplant, tahini, and various seasonings. It's a delicious and healthy dip that is perfect for serving with pita bread or vegetables.

Baba Ghanouj (roasted Eggplant Dip)

Ingredients

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

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplants with a fork and place them on a baking sheet. Roast in the 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 skin and place the flesh in a colander to drain any excess liquid.
  4. In a food processor, combine the eggplant, garlic, tahini, lemon juice, cumin, and salt. Blend until smooth.
  5. Transfer the mixture to a serving bowl and drizzle with olive oil. Sprinkle with chopped parsley before serving.

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
10g
Fat
8g

Supplies

Baking sheet Foil Food processor Serving bowl

Tools

Fork Colander

Serving suggestions

Serve with pita bread, pita chips, or fresh vegetables.

Tips & tricks

For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.

Cost

$8