Baba Ganoush

Name: Baba Ganoush
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 Large Eggplants; 60ml Tahini; 3 tbsp Fresh Lemon Juice; 2 cloves of Garlic, finely minced; 3/4 tsp Sea Salt, fine, to taste; 2 tbsp Extra Virgin Olive Oil, plus more for drizzling; 1/2 tsp Ground Cumin, optional; 2 tbsp Fresh Parsley, finely chopped

Smoky, silky baba ganoush made from charred eggplant, creamy tahini and bright lemon creates a rich, satisfying dip perfect for gatherings or a simple snack. A hint of cumin and garlic lifts the earthy flavors, while fresh parsley and a drizzle of olive oil finish it with color and brightness. Serve warm or at room temperature with warm pita and crisp vegetables for dipping.

Smoky, silky baba ganoush made from charred eggplant, creamy tahini and bright lemon creates a rich, satisfying dip perfect for ga... Show more

Traditional Middle Eastern Recipe

Health Grade

A- · Excellent

Rating

4.4

Time

1 hr

Price

0,27 €

Calories

134 kcal

vegan

budget

low calorie

easy

meal prep

gluten free

Method

Heat the oven

Set the oven to 425° F. Rinse both Large Eggplants, pat them dry, and prick the skins all over with a fork so they don’t burst as they roast.

Roast eggplants

Place the eggplants on a baking sheet and roast for 40 minutes, until the skins are wrinkled and the flesh gives easily when pressed.

Cool the flesh

Let the eggplants cool for 10 minutes until they’re safe to handle, then split them open and scoop the soft flesh into a bowl. If you see a lot of liquid, tilt the bowl and spoon off any excess before moving on.

Mix the dip

Add Tahini, Fresh Lemon Juice, Garlic (finely minced), Sea Salt (fine, to taste), Extra Virgin Olive Oil (plus more for drizzling), and, if you like, Ground Cumin (optional). Mash and stir until the baba ganoush is creamy but still slightly rustic; taste and add a little more lemon or salt if needed.

Garnish and serve

Spoon the baba ganoush into a serving bowl, make a shallow swirl across the top, drizzle with a little more olive oil, and finish with Fresh Parsley (finely chopped).