Ingredients for Baba Ghanoush Baba Gannoujh
- 2 medium eggplants
- Lemons, Juice Of
- 1 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup plain yogurt (vegan if desired)
- 2-4 tablespoons tahini (to taste)
- 1 tablespoon teriyaki sauce
- 2 cloves minced garlic
- paprika (for garnish)
- pita bread or crackers (optional)
- vegetables (optional)
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How to Make Baba Ghanoush Baba Gannoujh
- Preheat oven to 500°F (260°C).
- Wash two medium-sized eggplants and pierce them all over with a fork.
- Place eggplants directly on the oven rack and roast for 20-25 minutes, or until the skin is completely collapsed and blackened.
- Remove eggplants from oven and let cool completely. Once cool enough to handle, peel off the skin and discard.
- Place the roasted eggplant flesh in a food processor or large mixing bowl.
- Add 1/4 cup fresh lemon juice, 1 teaspoon salt, 1/2 cup olive oil, and 1/2 cup plain yogurt.
- Process or blend until completely smooth and creamy.
- Stir in 2-4 tablespoons tahini, to taste. Start with less and add more until you reach your desired consistency and flavor.
- Add 1 tablespoon teriyaki sauce and 2 cloves minced garlic. Stir to combine.
- Transfer the Baba Ghanoush to a serving bowl. Garnish with a drizzle of olive oil and a sprinkle of paprika (optional).
- Refrigerate for at least 30 minutes to allow flavors to meld before serving. Enjoy with pita bread, vegetables, or crackers!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
22g
Fat
6g
Carbs
5g
