Baba Ganoush or Caviar Daubergines
Indulge in the smoky, creamy allure of Baba Ganoush, also known as Caviar d'Aubergines—a Mediterranean classic that brings roasted eggplants to life with rich tahini, zesty lemon juice, and a hint of garlic. This effortless recipe begins by roasting eggplants to perfection, creating a velvety base infused with earthy cumin and balanced with a drizzle of olive oil. Garnished with fresh parsley and a sprinkle of paprika, it’s as visually stunning as it is flavorful. Serve this beloved Middle Eastern dip alongside warm pita, crunchy vegetables, or your favorite crackers for a wholesome appetizer or snack. Perfect for entertaining or a healthy plant-based treat, Baba Ganoush is a must-try for fans of bold, savory flavors!
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Recipe Information
Ingredients
- 2 pieces eggplants (medium-sized)
- 3 tablespoons tahini (sesame paste)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika or smoked paprika (optional, for garnish)
- 1 tablespoon parsley (fresh, chopped, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Wash the eggplants and pierce them a few times with a fork to allow steam to escape during roasting.
Place the eggplants on a baking sheet lined with parchment paper or aluminum foil and roast in the oven for 35-40 minutes, turning once halfway through, until the skins are wrinkled and the eggplants feel soft.
Remove the eggplants from the oven and let them cool until they are safe to handle.
Once cooled, peel off the skins and scoop the flesh into a large mixing bowl. Discard the skins.
Mash the eggplant flesh with a fork or potato masher until smooth but slightly chunky, depending on your preference.
Using a mortar and pestle or the flat side of a knife, mash the garlic cloves into a paste with a pinch of salt.
Stir the garlic paste into the mashed eggplant along with the tahini, lemon juice, olive oil, ground cumin, salt, and black pepper. Mix well until fully combined.
Taste the mixture and adjust the seasoning with more salt, lemon juice, or olive oil, if desired.
Transfer the Baba Ganoush to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika or smoked paprika, and chopped fresh parsley.
Serve with warm pita bread, crackers, or fresh vegetables for dipping.
Nutrition Facts
Calories |
150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 21.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1374 mg | 29% | |
*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.
