Learn how to make Baba Ganoush, a delicious Middle Eastern dip made with roasted eggplants and tahini.
A delicious Middle Eastern dip made with roasted eggplants and tahini.
Ingredients
- 2 eggplant large,
- 2 cloves garlic minced
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp parsley chopped
- 1 tbsp pomegranate seeds optional
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and place them, cut-side down, on a baking sheet lined with parchment paper.
- Roast the eggplants in the oven for 30-40 minutes, until the skin is charred and the flesh is soft.
- Remove the eggplants from the oven and let them cool. Once cooled, scoop out the flesh and transfer it to a bowl.
- Add the minced garlic, tahini, lemon juice, olive oil, salt, and pepper to the bowl with the eggplant flesh. Mix well to combine.
- Garnish with chopped parsley and pomegranate seeds, if desired.
- Serve the baba ganoush with pita bread or fresh vegetables.
- Enjoy!
Nutrition
Calories: 120kcalCarbohydrates: 10gProtein: 3gFat: 7gFiber: 4g
I followed the instructions but it came out kinda bland. Maybe I needed to add more garlic? Not sure what I did wrong.
This recipe is too complicated for me, I just wanna make a dip. Why so many steps?
Yummy! 🍆🍴 But I used only 1 eggplant cuz that’s all I had, and it still tasted great!!
This is the best baba ganoush I’ve ever made! Super creamy and delicious. Definitely a 5-star dish!
Baba Ganoush? More like Baba Good-a-nosh! LOL! Seriously, loved it. I used yogurt instead of tahini and it was still okay.