Baba Ganouj Baba Ghanoush Baba Gannoujh
Discover the smoky, creamy delight of Baba Ganouj, a timeless Middle Eastern dip that’s bursting with bold flavors and wholesome ingredients. This recipe starts with perfectly roasted eggplants, their flesh transformed into a silky blend with nutty tahini, zesty lemon juice, and a touch of garlic for depth. A sprinkle of ground cumin adds mild warmth, while optional toppings like paprika, fresh parsley, and jewel-like pomegranate seeds elevate both presentation and taste. Naturally vegan and gluten-free, this baba ghanoush is incredibly versatile—serve it with warm pita, crunchy veggies, or as a spread for sandwiches. With minimal prep and a heavenly flavor profile, it’s the ultimate appetizer or snack for any occasion!
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons tahini (sesame seed paste)
- 2 tablespoons lemon juice
- 2 large garlic cloves
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons ground cumin
- 0.25 teaspoons paprika or smoked paprika (optional, for garnish)
- 2 tablespoons fresh parsley (optional, chopped, for garnish)
- 2 tablespoons pomegranate seeds (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Pierce the skin of the eggplants several times with a fork. This helps release steam during roasting and prevents the eggplants from bursting.
Place the eggplants on the prepared baking sheet and roast them in the preheated oven for 35-40 minutes, turning them halfway through, until the skins are charred and the flesh is very soft.
Once the eggplants are roasted, remove them from the oven and let them cool until they are safe to handle (about 10-15 minutes).
Cut the cooled eggplants in half lengthwise and scoop out the soft flesh using a spoon. Discard the skins.
Place the eggplant flesh in a colander or fine-mesh sieve and let it rest for 10 minutes to allow excess liquid to drain. This helps to achieve a thicker and creamier dip.
Transfer the drained eggplant flesh to a food processor or blender. Add tahini, lemon juice, garlic, olive oil, salt, and cumin.
Blend the mixture until smooth and creamy, stopping to scrape down the sides of the processor as needed. Adjust the seasoning with additional salt or lemon juice, if desired.
Spoon the baba ganouj into a serving bowl. Garnish with a drizzle of olive oil, a sprinkle of paprika or smoked paprika, chopped parsley, and pomegranate seeds, if using.
Serve the baba ganouj with pita bread, pita chips, or fresh veggies for dipping. Enjoy!
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.5 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
