Baba Ganoush Recipe
Baba Ganoush Recipe - smooth, creamy, silky and flavorful cold Middle Eastern eggplant dip, that is easy to make and tasted amazing. Learn what ingredients you need and how to prepare Baba Ganoush at home.
Servings: 8
Ingredients
- 1 eggplant, extra large
- 1 1/2 tsp salt divided
- 2 tbsp olive oil divided
- 2 tbsp lemon juice
- 2 tbsp Tahini
- 1-2 cloves garlic
- 1 tbsp Greek Yogurt
For topping, optional, choose one:
- zaatar
- sumac
- pine nuts
- sesame seeds
- cayenne pepper
- olive oil
Instructions
- Cut the eggplant in half vertically.Sprinkle with some sea salt (about 1 teaspoon) and let it sit like that for at least 15 minutes. Pat dry the liquid that the eggplant releases. This usually gets rid of its bitterness.
- Cut 2-3 incisions along the length of the eggplant pieces, on the skin side, not cutting through the flesh.Drizzle the flesh side with olive oil.Place on a baking sheet, lined with foil, cut side down and roast for 40 minutes at 425 F or grill on high for 20 -30 minutes, until charred and smokey.
- When the eggplant is cool enough to handle, scoop out the flesh and place in a food processor. Add 2 tbsp lemon juice, 1/2 tsp salt, 1 tbsp yogurt (optional), 1-2 garlic cloves, 2 tbsp Tahini. Pulse a few times until smooth. With the processor running on low, slowly add 1 tbsp olive oil.
- Place in a bowl and add toppings (optional). Serve.
Notes
Store in the fridge in a air tight container for up to 1 week.
Toppings are optional and not included in the nutritional info.
Nutrition
Calories: 69kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Sodium: 439mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.3mg