Baba Ghanoush (assyrian Roasted Eggplant Dip)

Baba Ghanoush is a popular Assyrian roasted eggplant dip that is perfect for serving as an appetizer or a side dish. This smoky and creamy dip is made with roasted eggplant, tahini, garlic, lemon juice, and olive oil, and it's typically served with pita bread or fresh vegetables.

Baba Ghanoush (assyrian Roasted Eggplant Dip)

Ingredients

  • 2 large eggplants
  • 2 cloves garlic, minced
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt to taste
  • Parsley, for garnish

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 excess liquid.
  4. In a food processor, combine the roasted eggplant, garlic, tahini, lemon juice, and olive oil. Blend until smooth.
  5. Season with salt to taste and transfer the baba ghanoush to a serving dish.
  6. Drizzle with olive oil and garnish 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
Carbohydrates
10g
Protein
3g
Fat
8g

Supplies

Baking sheet Food processor Colander

Tools

Fork Knife Measuring cups and spoons

Serving suggestions

Serving suggestions: Serve with pita bread, pita chips, or fresh vegetables.

Tips & tricks

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

Cost

$8