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.
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
- 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 excess liquid.
- In a food processor, combine the roasted eggplant, garlic, tahini, lemon juice, and olive oil. Blend until smooth.
- Season with salt to taste and transfer the baba ghanoush to a serving dish.
- 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