A savory, smokey spread or dip, baba ghanoush is created from roasted eggplant, garlic, tahini, olive oil, and lemon juice. Tahini and lemon juice can both be adjusted to your preferred taste. Delicious on its own, with pita or raw vegetables, next to hummus, or all by itself!
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 45 mins |
| Servings: | 12 |
| Yield: | 1 1/2 cups |
Ingredients
- 1 large eggplant
- 2 to 4 tablespoons lemon juice, or to taste
- 1/4 cup tahini or to taste
- 2 tablespoons sesame seeds
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 ½ tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on the prepared baking sheet, and pierce holes in the skin with a fork. Roast in the preheated oven, turning occasionally, until very soft and tender, 30 to 40 minutes. Set eggplant aside until cool enough to handle; slice in half and scoop flesh into a colander or fine mesh sieve over a bowl; drain for 5 minutes.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in blender, and puree. Season with salt and pepper to taste.
- Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate the baba ghanoush for 3 hours before serving.
Nutrition Facts
| Calories | 90 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 29 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I love this! One tip is after you peel eggplant, place in a colander with a plate and can on top for 15 minutes to drain some of the water out.
I enjoyed eating this. I added some artichokes out of a can w water too which made it even yummier! Good w veggies.
Really really good. I followed another reviewer’s suggestion to let the eggplant rest with salt after cutting before blending all together.
Excellent recipe and I can’t get enough of it. I’ve made three batches and I went straight by the recipe the first time. I still go by the recipe but I estimate quantities instead of measuring. I planted Chinese eggplant in my garden this year and that is what I’ve been using. It tastes the same as regular eggplant to me, it’s just long and skinny as opposed to plump and oblong. I lived in the Middle East for two years (next door to a restaurant owner!) and this recipe is as good as anything I had over there.
I didn’t love this recipe. The texture and taste were not what I’ve had in the past, which is what I was looking for.
This recipe was very good. When I served it there was nothing left. Will make it again.
This was easy as can be. Very important to poke your eggplants. I used about 1/2 the lemon juice. Came out perfect. I also used an immersion blender and made clean up so easy.
I am allergic to citrus so I added a bit of balsamic vinegar instead of the lemon juice. Everyone at our party loved it.
Thanks for the simple, flavourful recipe. Made with an immersion blender – will make again.
I added a little more garlic, and a little more olive oil while it was pureeing in the Cuisinart. That made it creamier. It was very yummy!
I will make this again as is, most defffffffff!
Now I have an alternative to my homemade Humus .
Did not add red pepper flakes as I don’t like them. The taste was ok but wasn’t Smokey enough. Oven roasted as don’t have grill. The weird thing was that after carefully choosing Male eggplant it was loaded with seeds! Might make again
Doubled the recipe and we enjoyed it. Only thing I did different was add some extra garlic.
I made mine with 2 eggplants and I poked holes all over it with a skewer then sliced them down the middle sprayed each half with olive oil and salt put them face down on cookie sheet and baked them @ 375 for 1 hour. When done cool down add 1 1/2 lemons juiced. pulp of eggplant,1/8 tsp cumin,6 cloves of crushed garlic or powered garlic( 2 tsp).8 tlbs tahini paste. 1/4 c olive oil put in blender and blend 10 min. Put in bowl add chopped parsley.
I needed to roast another eggplant. It was a little too lemony for me
This was good. I served it with fresh bread as an appetizer alongside hummus and taziki. My guests loved it! I was a little too heavy handed with the tahini (three heaping tablespoons), and even though I bought the “roasted” kind, it lent a slight bitterness to the overall flavor. In the future, I would put less. My foods processor is broken, so I tried a blender, which made it slightly smoother than I was going for.
I always use this recipe but I follow the Greek Grandmother’s method now that I have a gas stove again! Roasting the eggplant over an open flame just smells so good and tastes great in the end. I love the lemon, tahini and garlic as is. Thank you for this recipe.
I will make this again! …but only because I added curry powder and just a bit of cayenne . I never did end up adding the olive oil either, it was a great consistency with out it. I made this in my mini food processor on the ‘chop’ setting and it was supper easy. I think you have to use a good tahini… I like the classic by the Mighty Sesame company, purchased thru Amazon…
We love this! So easy and good for you!
The first time I made it I followed the directions and it was good however, I wasn’t crazy about the sesame seeds. I’ve made it many times since and I omit the sesame seeds. Just personal preference. Excellent and easy recipe.