Learn how to make Baba Ganoush, a delicious Middle Eastern dip made with roasted eggplants and tahini.
Baba Ganoush
A delicious Middle Eastern dip made with roasted eggplants and tahini.
Ingredients
- 2 large eggplants
- 2 cloves garlic minced
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp chopped parsley
- 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
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