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Baba Ganoush Recipe
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Baba Ganoush

The Best Baba Ganoush recipe, a smoky Middle Eastern eggplant dip made with charred eggplant, tahini, lemon juice, and olive oil.
Course Appetizer, Dip, Side Dish
Cuisine Middle Eastern
Keyword Black Pepper, Eggplant, Fresh Parsley, Garlic, Kosher Salt, Lemon Juice, Olive Oil, Tahini Paste
Cooking Method Broil, Food Processor, Grill
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 124kcal
Author Recipe Adapted From: SkinnyTaste.com

Equipment

  • Broiler Or grill
  • Food Processor Or blender
  • Medium Bowl

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

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

Calories: 124kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 781mg | Potassium: 384mg | Fiber: 5g | Sugar: 5g | Vitamin A: 40IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg