Baba Ganoush Recipe
Baba Ganoush is a smokey, creamy, and flavorful Middle Eastern dip made with oven-roasted eggplant, tahini, garlic, and lemon juice. It's super easy to make, gluten-free, vegan, low-carb, and a delicious alternative to hummus!
Servings: 6 servings
Cost: $8
Equipment
Ingredients
For the Roasted Eggplant
- 2 large globe eggplant
- olive oil for roasting
- salt + pepper
For the Baba Ganoush
- 2 tablespoon fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- ⅓ cup tahini
- 2 cloves garlic minced
- 1 tablespoon fresh parsley to garnish
Instructions
- Preheat oven. Preheat oven to 425 degrees F and set oven rack to the top third of the oven. Line a large baking sheet with aluminum foil.
- Prepare eggplant. Slice each eggplant in half horizontally along the y-axis. Use a sharp knife to slice shallow slits in the flesh and generously sprinkle with salt. Allow the eggplant to rest for approximately 10-15 minutes. After that time, use a paper towel to wipe away as much moisture and salt as possible. Transfer eggplant halves to the prepared baking sheet, flesh-side-down. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake. Transfer baking sheet to the oven and roast for 30-40 minutes or until softened and the skin of the eggplant is shriveled. Remove baking sheet from the oven and cover with foil to steam the eggplant and further cooking.
- Blend and process. After 5-10 minutes, remove foil from the baking sheet. Carefully peel away the skin from the eggplant flesh (it will be hot!) and transfer the flesh to the bowl of a large food processor. Add the lemon juice, salt, pepper, olive oil, tahini, and garlic. Process until smooth and creamy. Season with additional salt, pepper, and tahini, to taste.
- Serve. Serve garnished with freshly chopped parsley, olive oil, and sesame seeds, if desired. Serve with pita bread, fresh veggies, and crackers. Refrigerate in a sealed container for up to 3 days.
Notes
- Transfer leftovers to an airtight container and place in the refrigerator for up to one week.
- For best results, make this dip at least a few hours or up to one day in advance.
Nutrition
Calories: 162kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 202mg | Potassium: 411mg | Fiber: 5g | Sugar: 6g | Vitamin A: 97IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg
