Ingredients for Baba Ganoush
- 3 large eggplants
- 1/2 cup mayonnaise
- 2 teaspoons garlic powder
- 1/4 cup lemon juice
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon ground cumin
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How to Make Baba Ganoush
- Preheat your grill to high heat.
- Wash and pierce 3 large eggplants (about 3 pounds total) several times with a fork.
- Place eggplants directly on the grill grates. Ensure even heat distribution for consistent cooking.
- Grill for 30-35 minutes, turning occasionally, until the eggplants are completely soft and the skins are deeply charred.
- Remove from grill and let cool completely. This allows the eggplants to release their heat, making scooping easier.
- Once cool, cut the eggplants in half lengthwise and scoop out the flesh, discarding the skins.
- Place the eggplant flesh in a food processor. Pulse 3-4 times until coarsely pureed but still slightly chunky.
- Transfer the pureed eggplant to a medium bowl.
- Stir in 1/2 cup mayonnaise.
- Add 2 teaspoons garlic powder and mix thoroughly.
- Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to allow flavors to meld. This dip tastes even better the next day! It will keep refrigerated for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
52g
Fat
1g
Carbs
11g
