Ingredients for Baba Gannoujh Middle Eastern Eggplant Spread
- 2 medium Japanese eggplants
- not used in this recipe
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/4 cup tahini
- 2 cloves garlic, minced
- not used in this recipe
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
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How to Make Baba Gannoujh Middle Eastern Eggplant Spread
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
- If using regular eggplant, halve lengthwise, sprinkle generously with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Halve the eggplant(s) lengthwise. Place cut-side down in the prepared baking dish. Drizzle with olive oil and roast for 20-25 minutes, or until tender when pierced with a fork.
- Once cool enough to handle, scoop the eggplant flesh into a food processor. Add tahini, lemon juice, garlic, salt, cumin, and paprika (if using).
- Process until completely smooth, scraping down the sides as needed. With the motor running, slowly drizzle in 2 tablespoons of olive oil until fully incorporated.
- Taste and adjust seasoning as needed. Transfer to a serving bowl, drizzle with extra olive oil, and garnish as desired. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
3g
Carbs
3g
