Description
A velvety, smoky dip made from roasted eggplants, tahini, and spices, perfect for parties or cozy nights in.
Ingredients
Scale
- 2 medium eggplants (pierced with a knife or fork)
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil (plus extra for drizzling)
- 2 garlic cloves (minced)
- ½ teaspoon sea salt (or to taste)
- Finely chopped fresh parsley (for garnish)
- Smoked paprika (for garnish)
- Red pepper flakes (optional)
- Pita bread (for serving)
- Fresh veggies (like cucumbers and carrots for dipping)
Instructions
- Preheat your oven to 400°F (200°C). Wrap the eggplants in foil and roast for 50 to 60 minutes.
- Peel the skin off the eggplants, strain the flesh for excess water, and place in a strainer for about 20 minutes.
- Blend the drained eggplant flesh with tahini, lemon juice, olive oil, minced garlic, and sea salt until smooth.
- Taste and adjust the seasoning as necessary.
- Serve the baba ganoush garnished with parsley and paprika, along with pita and veggie sticks.
Notes
For extra smokiness, add liquid smoke. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg