Baba Ganoush (Authentic & Smoky)
Baba ganoush is a delicious dip made from roasted eggplants, tahini, lemon juice, olive oil and garlic. It's creamy, savory, and exudes an irresistibly smokey flavor. Watch how to make it in the video above!
Servings: 4 servings
- 2 medium eggplants approx 2 to 2 1/2 pounds total
- 3 tablespoon tahini
- 2 tablespoon extra-virgin olive oil
- 1 1/2 tablespoon lemon juice
- 1 garlic clove minced
- 1/4 teaspoon salt or more to taste
- 1-2 teaspoons chopped parsley for garnishing
Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3-4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.
Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.
Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.
Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir with until it’s well combined.
Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.
- I like using tongs that are extra long when roasting on the stove top, such as these ones.
Calories: 188kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 154mg | Potassium: 576mg | Fiber: 7g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg