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.
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
- Preheat the grill to medium-high heat.
- 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.
- 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.
- In a food processor, combine the eggplant, garlic, tahini, lemon juice, olive oil, and salt. Blend until smooth.
- 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