Baba Ghanoush (lebanese Eggplant Dip)

Baba Ghanoush is a classic Lebanese eggplant dip that is creamy, smoky, and full of flavor. It's the perfect appetizer or side dish for any Mediterranean meal.

Baba Ghanoush (lebanese Eggplant Dip)

Ingredients

  • 2 large eggplants
  • 2 cloves garlic, minced
  • 3 tablespoons 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 roast them on a baking sheet for 30-40 minutes, or until they are soft and collapsed.
  3. Let the eggplants cool, then peel off the skin and place the flesh in a colander to drain excess liquid.
  4. In a food processor, combine the 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
2g
Fat
8g

Supplies

Baking sheet Food processor Colander

Tools

Fork Knife

Serving suggestions

Serve the baba ghanoush with pita bread, fresh vegetables, or as a spread in sandwiches and wraps.

Tips & tricks

For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.

Cost

$8