Baba Ganoush
Baba ganoush is a smoky Middle Eastern eggplant dip blended with tahini, garlic, and lemon. It is creamy, savory, and a little smoky, perfect with warm pita or vegetables. A lighter cousin to hummus that deserves a spot on every mezze table.
- ⏱ 45 min
- 📊 easy
- 🍽 Family
Ingredients
- 2 large eggplants
- 3 tbsp tahini
- 2 cloves garlic
- 1 lemon
- to finish olive oil
Instructions
- Roast the whole eggplants at 220C (425F) until the skins blacken and collapse, about 35 minutes.
- Let them cool, then scoop out the soft flesh.
- Drain the flesh in a sieve for 10 minutes to remove excess water.
- Mash or pulse the eggplant with tahini, garlic, and lemon juice.
- Season with salt to taste.
- Spread on a plate, drizzle with olive oil, and serve with pita.
💡 Chef's tip
Let the roasted eggplant flesh drain in a sieve for ten minutes, since excess water makes the dip thin and watery.
Roasting the eggplant until the skin is blackened and collapsed gives the dip its essential smoky depth, so do not pull it early.
Nutrition (per serving)
- Calories: 140 kcal
- Protein: 4 g
- Carbs: 12 g
- Fat: 10 g
