Baba Ganoush
This is the The Best Baba Ganoush recipe, a smoky Middle Eastern eggplant dip made with charred eggplant, tahini, lemon juice, and olive oil.
Ingredients
- 2 pounds Eggplant
- 3 Tablespoons Tahini Paste
- 2 Tablespoons Olive Oil Plus optional more for serving
- 2 teaspoons Kosher Salt
- ¼ teaspoon Black Pepper
- 1 clove Garlic Minced finely
- Fresh Parsley Chopped, for garnish
Equipment
- Broiler Or grill
- Food Processor Or blender
- Medium Bowl
Instructions
- Pierce the eggplant all over with a knife. Char the eggplant on the grill or in the broiler. If charbroiling, place eggplant on a foil-lined baking sheet under the broiler.
- For the grill and broiler, cook for 20-25 minutes, turning every 5 minutes, until the eggplant is charred and blackened.
- Let the eggplant cool. Then scoop the charred eggplant out of its skin and finely dice by hand or in a food processor. Discard the skin.
- In a medium bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic.
- Finely chop the eggplant or blend in a small blender or food processor, stir it into the tahini mixture, and season with more salt to taste.
- Chill for at least one hour to let the flavors meld. To serve transfer to a bowl, drizzle with olive oil and fresh parsley.
Notes
- Refrigerate up to 4 days.
Nutrition
Nutrition Facts
Baba Ganoush
Amount per Serving
Calories
124
Calories from Fat 81
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
781
mg
34
%
Potassium
384
mg
11
%
Carbohydrates
11
g
4
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
3
g
6
%
Vitamin A
40
IU
1
%
Vitamin C
4
mg
5
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Pepper, Eggplant, Fresh Parsley, Garlic, Kosher Salt, Lemon Juice, Olive Oil, Tahini Paste