Baba Ghannouj - Eggplant Dip

Baba ghanoush
Richard Jung/Photolibrary/Getty Images
Ratings (24)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
108 Calories
6g Fat
13g Carbs
3g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 108
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 12%
Protein 3g
Calcium 66mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baba ghannouj is a popular dip made from eggplant and tahini. It has a smooth, creamy texture, and a slightly smoked taste. It is traditionally served with pita bread (toasted or fresh), however, many people like it as a chip dip with potato chips or tortilla chips.

Ingredients

  • 1 large eggplant
  • 1 clove garlic
  • 1/4 - 1/2 cup lemon juice (depending on taste)
  • 3 tablespoons tahini
  • 1 teaspoon salt
  • 3 teaspoons olive oil
  • For the Garnish:
  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil

Steps to Make It

  1. Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.

  2. Allow to cool for 20 minutes.

  3. Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.

  4. Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.

  5. Place in serving bowl and top with lemon juice and olive oil. Add other garnishes according to taste.

  6. Serve with warm or toasted pita or flatbread. Enjoy!

Garnish Ideas for Baba Ghannouj

Baba ghannouj always has to have olive oil on top for garnish. However, you can spice things up a bit by adding crushed red pepper, a dash of cumin, parsley or coriander.