| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 2 cups |
Ingredients
- 1 1/2 pounds (2 to 3 small) firm eggplant, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 lemon
- 1/4 cup, a generous handful, flat-leaf parsley
- 3 tablespoons tahini paste
- 1/4 cup pine nuts, lightly toasted
- 2 bags pita crisps, any flavor (recommended: Stacy’s)
Instructions
- Turn broiler on high.
- Brush cut eggplant with olive oil on flesh side, drizzle over skin side. Season the eggplant with salt and pepper. Place flesh side down on nonstick baking sheet and leave under broiler 4 to 5-inches from heat until skin is charred and flesh is very tender, 15 to 20 minutes. Cool for 5 minutes.
- Scoop out eggplant flesh into food processor. Paste garlic with some salt mashing it with the side of your knife. Add garlic and the juice of 1 lemon to processor. Add parsley and tahini to processor and process until smooth. Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts. Surround the dip with pita crisps and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 164 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 341 mg |
Reviews
I wanted a slightly smoky flavor, and since I wasn’t able to grill my eggplant, I added a small amount of cumin and smoked paprika. I didn’t have pine nuts or parsley handy, so I just pureed this until smooth..it was delicious! ( I also squeezed most of the juice out of the pulp to decrease any bitterness based on another recommendation). 4 stars since I didn’t follow the recipe exactly.
I thought this was truly excellent. My husband, who doesn’t like eggplant, really liked it too! I appreciated that it gave directions for oven broiling, as some other recipes advise grilling (which I don’t have the ability to do. Based on reviews of some similar recipes, I cut the amount of tahini in half (I did this for flavor but it almost cuts the calories in half too, and I roasted the garlic and used 4 cloves instead of two. I can’t wait to make this again!
Great way to serve eggplant!
This was something new to me, and I was pleasantly surprised by this dip! It was light and fluffly, and full of flavor. I put some of the toasted pine nuts into the food processor mixture, as well as adding whole ones at the end. Next time, I may add some white beans or chic peas to give the dip a little more body.
My daughter and I moved from the big metropolis of Toronto to a sleepy little agricultural city in California. One of the things we miss from Toronto is all the great cultural foods. So often when we cant find something we’re craving, we have to make it. This baba ganouche recipe was delicious. We grew our own eggplant and lemons and made the tahini paste from scratch too. The minute we both tasted it we said….mmmm…now thats baba ganouche! Excellent recipe and super easy to make.
Easy to make but it’s 100 times better if you make your own pita chips, serve it cold and put pitted Kalamata olives on top.
I used one large and 1 medium eggplant since it was what the grocery store had and processed the toasted pine nuts with all of the ingredients. It was so delicious and easy to make. I couldn’t stop tasting it!
I am a great cook and love just about everything so if you are an eggplant fan and want something to replace the not so great for your health cheese and crackers before dinner then this is it. Perfect for entertaining naturally. Great healthy appetizer.
I’m not sure if this tasted like Baba Ganoush, mostly because i cant remember what it tasted like cause its been so long since i’ve had it! I only remembered that i liked it and wanted to try to make it. Its extremely easy to make, however i couldnt find the Tahini paste, so i looked up other recipes and it said you could use 3 tbs sour cream instead, so i used sour cream and threw the sesame seeds in there so i could still get the sesame taste that you are supposed to get from the Tahini paste. My husband *hates* eggplant and refuses to eat it, after come coaxing i got him to try this and he liked it! We liked it better served cold than hot though, and it is something that i would make again!. I gave it 4 stars only because i thought the 2 cloves of garlic were a bit much, but maybe my cloves were too big?