Ingredients for Baba Ghannouj Baba Ghanoush Baba Gannoujh
- 1-pound eggplant
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic
- Black pepper, to taste (optional)
- 1/4 teaspoon ground cumin
- Sesame seeds (for garnish, optional)
- Fresh parsley, chopped, for garnish
- 1/4 teaspoon salt
- 2-4 tablespoons olive oil, plus extra for drizzling
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How to Make Baba Ghannouj Baba Ghanoush Baba Gannoujh
- Preheat oven to 400°F (200°C). Pierce a 1-pound eggplant several times with a fork.
- Roast the eggplant on a baking sheet for 30-40 minutes, or until the skin is completely collapsed and the flesh is very soft. Let cool slightly.
- Once cool enough to handle, cut the eggplant in half lengthwise and scoop out the flesh, discarding the skin.
- Add the eggplant flesh to a food processor along with 1/4 cup tahini, 2 tablespoons lemon juice, 2 cloves garlic, 1/4 teaspoon ground cumin, and 1/4 teaspoon salt.
- Process until completely smooth, scraping down the sides as needed.
- With the food processor running, slowly drizzle in 2-4 tablespoons of olive oil until you reach your desired consistency.
- Taste and adjust seasonings as needed, adding more lemon juice, salt, or garlic to taste.
- Transfer to a serving bowl.
- Garnish with chopped fresh parsley and a drizzle of olive oil.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
4g
Carbs
3g
