Baba Ganoush

Name: Baba Ganoush
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 eggplant; 80 g tahini; 3 tbsp lemon juice; 2 garlic; 3 tbsp olive oil; 1 tsp ground cumin; salt to taste; 2 tbsp fresh parsley; 1 tsp paprika

Prep25 minCook40 minTotal65 minDifficultyEasy

Ingredients

6 servings

Contains: Sesame

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 184.2; total 1105.1
Protein: 4 g; total 24.2 g
Carbs: 13.2 g; total 79 g
Fat: 14.4 g; total 86.5 g

Estimated · based on 8 of 9 ingredients

Nutrition data: USDA FoodData Central

Smoky charred eggplant whipped with tahini, lemon, and garlic into a silky Levantine dip. Deeply savoury and vegan.

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Method

1
- eggplant 3
Roast and scoop the eggplants — Prick the eggplants and roast in an oven at 220°C for 40 minutes, turning, until collapsed and charred. Cool, then scoop out the soft flesh and discard the skins.
2
- eggplant 3
- tahini 80 g
- lemon juice 3 tbsp
- garlic 2
- olive oil 3 tbsp
- ground cumin 1 tsp
- salt to taste
Blend into a creamy dip — Mash the eggplant flesh with the tahini, lemon juice, garlic, cumin, and half the olive oil until creamy but still textured. Season with salt.
3
- olive oil 3 tbsp
- fresh parsley 2 tbsp
- paprika 1 tsp
Plate and garnish — Spread onto a plate, drizzle with the remaining olive oil, and finish with parsley and a dusting of paprika.

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