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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- In a food processor, combine the eggplant, garlic, tahini, lemon juice, cumin, and salt. Blend until smooth.
- 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