Ingredients for Baba Ghannoush Arabic Dip
- 1 pound eggplant
- 2 cloves minced garlic
- 1/4 cup tahini
- Lemons, Juice Of
- 1/4 teaspoon salt, plus more to taste
- 1/2 teaspoon ground cumin
- 2-3 tablespoons high-quality olive oil
- fresh parsley, for garnish
- chopped tomatoes (optional, for garnish)
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How to Make Baba Ghannoush Arabic Dip
- Preheat your oven to 500°F (260°C).
- Prick a 1-pound eggplant all over with a fork to prevent explosions during baking.
- Bake the eggplant for 45-60 minutes, or until the skin is completely collapsed and the flesh is very soft. Alternatively, you can boil the eggplant for 15-20 minutes until tender.
- Once cool enough to handle, cut the eggplant in half lengthwise and scoop out the flesh, discarding the skin. Reserve about 2 tablespoons of the eggplant juice.
- In a food processor, combine the scooped eggplant flesh, 1/4 cup tahini, 1/4 cup lemon juice, 2 cloves minced garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 2 tablespoons reserved eggplant juice.
- Blend until completely smooth and creamy, scraping down the sides as needed. Add more lemon juice or salt to taste.
- Transfer the baba ghannoush to a serving bowl.
- Drizzle generously with 2-3 tablespoons of high-quality olive oil.
- Garnish with fresh parsley and chopped tomatoes (optional).
- Chill for at least 30 minutes before serving for best flavor. Enjoy with warm pita bread!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
16g
Fat
11g
Carbs
5g
