Harissa-infused Baba Ganoush

Baba Ganoush is a classic Middle Eastern dip made from roasted eggplant, tahini, and various seasonings. In this recipe, we will add a spicy twist by infusing it with harissa, a North African chili paste, to create a flavorful and aromatic Harissa-infused Baba Ganoush.

Harissa-infused Baba Ganoush

Ingredients

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

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and place the flesh in a colander to drain excess liquid.
  4. In a food processor, combine the eggplant, garlic, tahini, lemon juice, olive oil, harissa paste, and salt. Blend until smooth.
  5. Transfer the baba ganoush to a serving dish, drizzle with additional olive oil, and sprinkle with chopped parsley.
  6. Serve the Harissa-infused Baba Ganoush with pita bread, crackers, or fresh vegetables.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 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 Serving dish

Serving suggestions

Serve the Harissa-infused Baba Ganoush as a dip for pita bread, alongside a platter of olives, pickles, and fresh vegetables.

Tips & tricks

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

Cost

$8