Description
A delightful Middle Eastern dip made from roasted eggplant, tahini, and garlic, known for its smoky flavor and creamy texture.
Ingredients
Scale
- 1 large eggplant
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- Salt to taste
- Paprika for garnish
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Prick the eggplant with a fork and roast it on a baking sheet for about 30-40 minutes, or until the skin is charred and the flesh is soft.
- Let the roasted eggplant cool for a few minutes, then scoop out the flesh into a bowl, discarding the skin.
- Add tahini, olive oil, minced garlic, lemon juice, and salt to the bowl with the eggplant.
- Mash the mixture until smooth; use a fork for a chunky texture or a food processor for a creamier dip.
- Transfer the Baba Ganoush to a serving bowl, garnish with paprika and fresh parsley, and serve with pita bread or fresh vegetables for dipping.
Notes
For a deeper smoky flavor, roast the eggplant over an open flame. Adjust garlic and lemon juice to taste. Store in the fridge for 3-5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg