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.
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
- Preheat the oven to 400°F (200°C).
- Prick the eggplants with a fork and roast them on a baking sheet for 30-40 minutes, or until they are soft and collapsed.
- Let the eggplants cool, then peel off the skin and place the flesh in a colander to drain excess liquid.
- In a food processor, combine the 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
- 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