Baba Ghanoush (creamy Eggplant Dip)

Baba Ghanoush is a creamy eggplant dip that is popular in Kurdish cuisine. It is a flavorful and healthy appetizer or snack that is perfect for dipping with pita bread or vegetables.

Baba Ghanoush (creamy Eggplant Dip)

Ingredients

  • 2 large eggplants
  • 2 cloves garlic, minced
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat the grill to medium-high heat.
  2. Prick the eggplants with a fork and place them on the grill. Cook, turning occasionally, until the skin is charred and the flesh is soft, about 15-20 minutes.
  3. Remove the eggplants from the grill and let them cool. Peel off the charred skin and place the flesh in a colander to drain excess liquid for about 10 minutes.
  4. In a food processor, combine the eggplant, garlic, tahini, lemon juice, olive oil, and salt. Blend until smooth.
  5. Transfer the baba ghanoush to a serving dish, drizzle with olive oil, and garnish with chopped parsley.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
80 per serving
Protein
2g
Fat
6g
Carbohydrates
6g

Supplies

Grill Food processor Colander

Tools

Fork Serving dish

Serving suggestions

Serve the baba ghanoush with warm pita bread, sliced cucumbers, and cherry tomatoes.

Tips & tricks

For a smokier flavor, you can roast the eggplants in the oven instead of grilling them.

Cost

$8