Classic Baba Ganoush
A smoky, creamy Mediterranean dip made from fire-roasted eggplants, tahini, and fresh lemon juice.
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Ingredients
- 2 pieces Large Italian Eggplants
- 1/4 cup Tahini paste
- 3 tablespoons Fresh lemon juice
- 2 cloves Garlic cloves, minced
- 2 tablespoons Extra virgin olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Ground cumin
- 1 tablespoon Fresh parsley, chopped
- 1 pinch Smoked paprika(optional)
Instructions
- 1
Prick the eggplants several times with a fork to prevent them from bursting.
- 2
Roast the eggplants over an open gas flame or under a broiler, turning occasionally, until the skin is charred and the flesh is very soft.
- 3
Place the roasted eggplants in a bowl and cover with plastic wrap for 10 minutes to steam, making the skins easier to peel.
- 4
Peel away the charred skin and discard, then place the eggplant flesh in a fine-mesh strainer for 5 minutes to drain excess bitter liquid.
- 5
Transfer the drained eggplant to a bowl and mash thoroughly with a fork until mostly smooth but still slightly textured.
- 6
Stir in the tahini, lemon juice, minced garlic, salt, and cumin until well combined.
- 7
Slowly drizzle in the olive oil while stirring to emulsify the mixture.
- 8
Taste and adjust seasoning, then garnish with fresh parsley and a sprinkle of smoked paprika before serving.
Nutrition per Serving
160
Calories
4g
Protein
12g
Carbs
13g
Fat
6g
Fiber
4g
Sugar
290mg
Sodium
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