Baba Ghanoush Rachael Ray Recette

Experience the smoky, creamy delight of Rachael Ray's Baba Ghanoush! This easy recipe, adapted from Everyday with Rachael Ray magazine, delivers restaurant-quality flavor in just 35 minutes. Perfectly roasted eggplant forms the base of this addictive dip, bursting with the bright flavors of lemon, garlic, and fresh parsley. Serve with warm pita bread for the ultimate appetizer or side dish.

Préparation 25 min

Cuisson 35 min

Calories 266.3 kcal

Protéines 15g

Note Soyez le premier

155

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baba Ghanoush Rachael Ray

2 large eggplants
1/2 cup packed fresh flat-leaf parsley leaves
2 to 3 tablespoons fresh lemon juice
1/4 cup tahini
2 cloves garlic, peeled
3 tablespoons extra virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper, to taste
Warm pita bread, for serving

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baba Ghanoush Rachael Ray? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Baba Ghanoush Rachael Ray

Preheat your oven to 400°F (200°C). Prick 2 large eggplants all over with a fork. Place them on a baking sheet.
Bake for 35 minutes, flipping halfway through, until the skins are shriveled and the flesh is soft.
Let the eggplants cool completely, about 30 minutes.
Once cool, remove and discard the stems and skins of the eggplants.
Roughly chop the eggplant flesh and place it in a colander to drain any excess liquid for about 10 minutes.
In a food processor, combine the drained eggplant, 1/2 cup packed fresh parsley, 2 tablespoons lemon juice, 1/4 cup tahini, 2 cloves garlic, and 2 tablespoons olive oil. Process until smooth and creamy.
Season generously with salt and freshly ground black pepper. Add more lemon juice to taste, starting with 1 tablespoon, until you reach your desired level of tanginess.
Transfer the baba ghanoush to a serving bowl. Drizzle with the remaining 1 tablespoon olive oil. Serve immediately with warm pita wedges for dipping.
Garnish with extra parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

22g

Fat

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Questions fréquentes

Combien de temps faut-il pour préparer Baba Ghanoush Rachael Ray ?

Baba Ghanoush Rachael Ray prend environ 60 minutes du début à la fin — environ 25 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Baba Ghanoush Rachael Ray ?

Baba Ghanoush Rachael Ray contient environ 266.3 calories par portion, avec environ 15 g de protéines, 13 g de glucides et 14 g de lipides.

De quels ingrédients ai-je besoin pour Baba Ghanoush Rachael Ray ?

Les principaux ingrédients de Baba Ghanoush Rachael Ray sont Eggplants, Flat Leaf Parsley, Lemon Juice, Tahini, Garlic Cloves, Extra Virgin Olive Oil. Consultez la liste complète avec les quantités ci-dessus.