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Baba Ganoush

Baba Ganoush is a smooth and smoky dip, spread, appetizer or side dish from Middle East (originally from Lebanon).
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Course: Appetizer, Chutney/ Sauce/ Dip, Side Dish, Snack, Tapas
Cuisine: Lebanese
Keyword: dairy-free, Gluten-free, seasonal, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 Servings
Calories: 266kcal
Author: Aakruti Mahendra

Ingredients

  • 1 -1 1/2 lb American Eggplant Or 1 large American Eggplant
  • 2 medium cloves minced
  • 2 tbsp lemon
  • 1/4 cup Tahini
  • 1/3 cup Extra virgin olive oil use a minimum of 2 tbsp to 1/3 cup EVOO, based on your requirement
  • 2 tbsp Cilantro And more for garnish. You can use herbs: parsley or basil as well
  • 1/2 tsp Cumin
  • 1/2 tsp Cayenne (optional) or red chili powder.
  • pinch Smoked Paprika to add to smoky flavor
  • 1/2 tsp Sumac (optional) and more for garnish
  • Salt to taste

Instructions

  • Preheat oven to 450 F (or 230 C).
  • Line a large baking sheet with parchment paper to prevent eggplant from sticking to the sheet and also for easy clean up.
  • Half the eggplants lenght wise and brush with extra vigin olive oil. Place them in the prepared baking sheets with cut side down.
  • Roast the eggplants for 40 minutes in the preheated oven.
  • Remove eggplants from oven and let it cool for a few minutes. Flip them and scoop out the roasted flesh. Discard the skin.
  • Place a mesh strainer over a mixing bowl and transfer the scooped out flesh to the strainer. Leave it for 15 - 20 minutes. This step is essential to remove as much moisture as possible.
  • Discard the drippings and transfer the scooped out flesh to the food processor. Add garlic, lemon juice, tahini, olive oil and salt. Give it a quick spin. This will result in a creamy and smooth mixture.
  • Transfer this to a mixing bowl and add cilantro, cumin, sumac and cayenne (or red chili powder). Mix well to incorporate all spices. Taste test and adjust seasoning according to your preference.
  • Transfer to a serving bowl and sprinkle smoked paprika, sumac and cilantro.
  • Serve with pita bread, chips or vegetable sticks. Enjoy!

Notes

  1. Adjust the amount on olive oil based on your preference. 
  2. If you like your dip to be a little tart increase lemon juice quantity.
  3. Salt your roasted eggplant well.
The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.

Nutrition

Calories: 266kcal | Carbohydrates: 8g | Protein: 3g | Fat: 26g | Saturated Fat: 4g | Sodium: 8mg | Potassium: 209mg | Fiber: 3g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Mention @aakruma or tag #heartycooksroom!