Middle Eastern cuisine may be introduced in such a wonderful way! The dip is excellent and creamy, and it goes great with pita or bread, naan, or both! If you desire, you can add more olive oil to the finished baba ganoush.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound eggplant
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 cloves garlic
- ⅛ teaspoon ground cumin
- ⅛ teaspoon red chile powder
- 1 tablespoon extra-virgin olive oil
- ½ tablespoon plain yogurt, or more to taste
- salt to taste
- 1 pinch paprika
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
- Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
- Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
- Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
- Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.
Nutrition Facts
| Calories | 109 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 52 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Really easy and very delicious. Only addition I made was adding bit of smoked paprika.
Fantastic. I don’t bother with straining. I bake longer and lower – 400 for at least 1 hour – and it removes excess liquid. I put a bit more garlic. Tastes better if you can have the patience to let it sit in the fridge overnight.
Great recipe for a quick appetizer
Love this. I made it with just one clove of garlic, two tablespoons of plain yogurt, and one tablespoon of lemon juice. It is probably not traditional but I like the milder flavor. Its a good way to use a surplus of eggplant from the garden.
Quite easy to make and my first time. My bar for Baba Ganoush is a middle eastern restaurant in San Francisco and I haven’t tried any that was as good as that one yet!