Ingredients for Baba Ghanouzh Arabian Style Roasted Eggplants
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baba Ghanouzh Arabian Style Roasted Eggplants? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baba Ghanouzh Arabian Style Roasted Eggplants
- Preheat your oven to 400°F (200°C). Pierce the eggplant (about 1 large) all over with a fork.
- Roast the eggplant directly on the oven rack for 45-60 minutes, turning halfway, until the skin is completely blackened and collapsed. Alternatively, you can roast it over an open flame if preferred.
- Once cool enough to handle, place the roasted eggplant in a bowl, cover with plastic wrap, and let it steam for 10 minutes. This helps to make peeling easier.
- Peel and roughly chop the eggplant.
- In a food processor or using a mortar and pestle, combine the eggplant, 1/4 cup chopped fresh parsley, 2 cloves minced garlic, and 1 teaspoon salt. Process until smooth.
- With the food processor running, gradually add 2 tablespoons fresh lemon juice, 1/4 cup tahini (sesame paste), and 1/4 cup extra virgin olive oil. Process until well combined and creamy.
- Taste and adjust seasoning as needed, adding more lemon juice, salt, or garlic to your preference.
- Transfer to a serving bowl and garnish with extra parsley and a drizzle of olive oil. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
24g
Carbs
9g
