Baba Ganouj Baba Ghanoush Baba Gannoujh Recipe

Name: Baba Ganouj Baba Ghanoush Baba Gannoujh
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 2 medium eggplants; 2 cloves garlic, minced; 1/4 cup tahini; 3 tablespoons lemon juice; 1/2 teaspoon salt, or to taste; 3 tablespoons olive oil (1 tbsp for cooking garlic, 2 tbsp for drizzling); fresh parsley, chopped, for garnish

Experience the smoky, rich flavor of authentic Baba Ghanoush! This Middle Eastern eggplant dip is incredibly easy to make. Roasting the eggplant brings out its natural sweetness, creating a creamy and irresistible texture. Perfect as a healthy appetizer, side dish, or a flavorful addition to your next Mediterranean feast. Get ready to impress your friends and family with this simple yet elegant recipe.

Prep Time 20 mins

Cook Time 65 mins

Calories 91.8 kcal

Protein 6g

Rating 5.0 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baba Ganouj Baba Ghanoush Baba Gannoujh

2 medium eggplants
2 cloves garlic, minced
1/4 cup tahini
3 tablespoons lemon juice
1/2 teaspoon salt, or to taste
3 tablespoons olive oil (1 tbsp for cooking garlic, 2 tbsp for drizzling)
fresh parsley, chopped, for garnish

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How to Make Baba Ganouj Baba Ghanoush Baba Gannoujh

Preheat oven to 400°F (200°C). Wash the eggplants and pierce them all over with a fork.
Place eggplants directly on the oven rack and roast for 45-60 minutes, or until the skin is blackened and collapsed.
Remove from oven and let cool completely. Once cool enough to handle, cut the eggplants in half lengthwise and scoop out the flesh, discarding the skins.
Place the eggplant flesh in a fine-mesh sieve or colander set over a bowl. Let it drain for at least 15 minutes to remove excess moisture. Alternatively, you can wrap it in a clean kitchen towel and squeeze out excess moisture.
In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until lightly golden brown (about 1 minute), being careful not to burn it.
Transfer the cooked garlic to a food processor or large bowl.
Add the drained eggplant flesh, tahini, lemon juice, and salt to the food processor (or bowl). Process (or mash) until smooth and creamy.
Taste and adjust seasoning as needed, adding more lemon juice, salt, or tahini to your preference.
Transfer the baba ghanoush to a serving bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with fresh parsley.
Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with pita bread, vegetables, or crackers.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

13g

Fat

Carbs

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Starters Appetizers & Snacks Side Dishes Mediterranean Healthy Vegetarian Vegan Gluten Free Keto Paleo

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Time To Make Course Main Ingredient Cuisine Preparation Low Protein 5 Ingredients Or Less Jewish Sephardi Appetizers Side Dishes Vegetables Asian Middle Eastern Iranian Persian Easy Kosher Vegan Vegetarian Dips Lebanese Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Squash 4 Hours Or Less