|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 4g||14%|
|*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.|
Popular throughout the Middle East, Baba Ghanoush - also known as Baba Ghanouj and Babaganoush - is a dip or spread made of roasted eggplant and tahini. The recipe is straightforward - simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. Scoop it up with fresh pita bread or raw veggies for a healthful snack or meze-style appetizer.
- 1 large eggplant
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. lemon juice
- 2 Tbsp. Tahini
- 2 cloves garlic, minced
- 1 Tbsp. fresh parsley
- 1/2 tsp. salt
- Gather the ingredients.
- Preheat the oven to 400° F (200° C). Prick the eggplant all over with a fork and place on a rimmed baking sheet. Roast in the hot oven, turning periodically, until the eggplant is very tender, about 45 to 50 minutes.
- When the eggplant is cool enough to handle, slice it in half lengthwise and scoop the flesh into the work bowl of a food processor. Add the garlic, olive oil, lemon juice, tahini, garlic, parsley, and salt.
- Pulse until the mixture is pureed, but still, has some texture. Transfer to a serving bowl and serve warm or at room temperature with warm pita bread. Leftovers may be refrigerated, covered, for up to four days.
- Don't have a food processor? Once the eggplant is roasted, it'll be tender enough to mash with a fork. Roughly chop the eggplant before mashing.
- To blend the garlic into the baba ghanoush more evenly, make a paste with it before adding it to the eggplant: peel, smash and halve the cloves, sprinkle with the salt, and chop very finely with a heavy chef's knife. Use the side of the blade to smash the garlic and salt into a paste, then stir into the eggplant mixture. The texture of the baba ghanoush will be more rustic, but it will still be delicious.
- The baba ghanoush can be served immediately after preparation, but it's even better when the flavors have a chance to meld. If you've got the time, prep it least a few hours to a day ahead, and store, covered in the refrigerator, until shortly before you're ready to enjoy it. Bring to room temperature before serving.
- Upgrade your baba ghanoush with a flavorful garnish. Try topping with pomegranate arils (seeds) and chopped mint or parsley. Or sprinkle with smoked paprika and drizzle with extra virgin olive oil.