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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- In a food processor, combine the eggplant, garlic, tahini, lemon juice, olive oil, harissa paste, and salt. Blend until smooth.
- Transfer the baba ganoush to a serving dish, drizzle with additional olive oil, and sprinkle with chopped parsley.
- 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