How To Make Lebanese Baba Ganoush Recipe
A creamy and flavorful dip made with smoky roasted eggplant, tahini, lemon, and garlic.
Serves:
Ingredients
- 2 medium eggplants
- 1/4 cup tahini
- 3 cloves garlic, minced
- 3 tbsp lemon juice
- 1/2 tsp cumin
- Salt to taste
- 1 tbsp olive oil
- Chopped parsley, for garnish
Instructions
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Preheat the oven to 400°F.
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Prick the eggplants with a fork and roast on a baking sheet for 35-40 minutes, until soft and charred.
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Remove the eggplants from the oven and let them cool for 5 minutes.
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Cut the eggplants in half and scoop out the flesh into a bowl.
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Add tahini, garlic, lemon juice, cumin, salt, and olive oil to the bowl.
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Mix everything until it’s smooth and creamy.
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Taste and adjust seasoning, if necessary.
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Serve Baba Ganoush with a drizzle of olive oil and chopped parsley.
Nutrition
- Calories : 124kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 82mg
- Total Carbohydrates : 9g
- Dietary Fiber : 5g
- Sugar : 3g
- Protein : 3g
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