Ingredients for Babaganoush
- 1 large eggplant
- 2 cloves garlic, minced
- salt to taste (start with 1 teaspoon)
- 1/4 cup fresh flat leaf parsley, chopped (plus extra for garnish)
- 1/4 cup tahini
- juice of 1 lemon
- 2 tablespoons mayonnaise
- olive oil, for garnish (optional)
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How to Make Babaganoush
- Preheat oven to 450°F (232°C).
- Cut one large eggplant in half lengthwise. Prick the flesh all over with a fork.
- Place the eggplant halves cut-side down on a baking sheet lined with foil. Bake for 30-40 minutes, or until the eggplant is completely soft and collapses slightly.
- Remove from oven and let cool slightly.
- Once cool enough to handle, scoop out the eggplant flesh into a fine-mesh sieve set over a bowl. Let it drain for 10-15 minutes to remove excess moisture.
- Transfer the drained eggplant flesh to a food processor.
- Add 2 cloves of minced garlic, 1/4 cup tahini, 2 tablespoons mayonnaise, 1/4 cup chopped fresh parsley, and the juice of 1 lemon.
- Process until completely smooth and creamy, scraping down the sides as needed.
- Transfer to a medium bowl. Season generously with salt to taste. Start with 1 teaspoon and add more as needed.
- Garnish with extra chopped parsley and a drizzle of olive oil (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
13g
Fat
2g
Carbs
3g
