Description
Baba Ganoush is a creamy eggplant dip that is perfect for serving with pita bread or vegetable sticks.
Ingredients
Scale
- 2 medium eggplants (about 1 pound total)
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Pita bread or vegetable sticks (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Prick the eggplants with a fork several times and place them on a baking sheet. Roast in the oven for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Remove the eggplants from the oven and let them cool for about 10 minutes. Once cool enough to handle, cut them in half and scoop out the flesh into a mixing bowl.
- Add tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt to the eggplant flesh.
- Use a fork or a food processor to blend the mixture until smooth and creamy. Adjust seasoning to taste.
- Transfer the baba ganoush to a serving bowl and drizzle with additional olive oil. Garnish with chopped parsley.
- Serve with pita bread or vegetable sticks for dipping.
Notes
- For a smokier flavor, grill the eggplants instead of roasting them.
- Add a pinch of smoked paprika or cayenne pepper for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: Salt to taste
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg