Easy baba ganoush recipe – a traditional Middle Eastern dip made with roasted eggplants, tahini, garlic, salt and lemon juice.
This recipe makes approximately 1 cup of baba ganoush
(1/2 Kg - 1.10 lb)
finely chopped or grated with a microplane
Garnish (optional): flat-leaf parsley (finely chopped), pomegranate seeds, extra virgin olive oil
If you are using a grill:
Preheat the grill. Poke the eggplants with a fork, then grill them over high heat turning as each side blackens.
Preheat the oven to 230 degrees C (446 degrees F).
Poke the eggplants in several places with the tines of a fork. Place on a baking sheet, and roast until very tender, about 20-25 minutes. Remove from the oven and let them cool.
Slit the eggplants lengthways and scoop out the flesh, discarding the skins. Put the flesh in a fine mesh strainer and leave to drain for 15 minute.
Add the eggplants, tahini, lemon juice, garlic and salt in a food processor and pulse until slightly chunky.
Taste, and season with additional salt and lemon juice, if necessary.
Place the dip into a serving bowl, sprinkle with chopped parsley, drizzle with extra virgin olive oil and garnish with pomegranate seeds.
Serve with pita bread, pita chips, crackers or veggie sticks.
Baba ganoush can be stored in an airtight container in the refrigerator for up to 5 days.
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Nutrition InformationAmount per serving (60 g)
— Calories: 68
, Fat: 3.3g
, Sodium: 158mg
, Carbohydrates: 8.9g
, Fiber: 5g
, Sugar: 3.9g
, Protein: 2.3g
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