Baba Ganoush

Name: Baba Ganoush
Prep time: 10 min
Cook time: 40 min
Total time: 50 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

Prep10 minCook40 minTotal50 minDifficultyEasy

Ingredients

6 servings

Contains: Sesame

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 184.2; total 1105.1
Protein: 4.1 g; total 24.4 g
Carbs: 13.2 g; total 79.2 g
Fat: 14.5 g; total 86.8 g

Estimated · based on 8 of 9 ingredients

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

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Method

1
- eggplant3
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
- eggplant3
- tahini80 g
- lemon juice3 tbsp
- garlic2
- olive oil3 tbsp
- ground cumin1 tsp
- saltto 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 oil3 tbsp
- fresh parsley2 tbsp
- paprika1 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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