Baba Ganouy Baba Ghanoush Baba Gannoujh
Smoky, creamy, and irresistibly flavorful, this Baba Ganouj/Baba Ghanoush/Baba Gannoujh recipe is a Middle Eastern classic that brings roasted eggplants to life. The eggplants are perfectly charred in the oven, lending a deep, smoky flavor, and blended with tahini, zesty lemon juice, garlic, and a hint of ground cumin for a luxuriously smooth dip. Garnished with optional fresh parsley, pomegranate seeds, and smoked paprika, this dish becomes as visually stunning as it is delicious. Perfect as a healthy appetizer or snack, this versatile spread pairs beautifully with warm pita, crunchy vegetable sticks, or crackers. Ready in under an hour, it's a crowd-pleasing recipe ideal for entertaining, meal-prepping, or adding a touch of Mediterranean flair to any table.
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Recipe Information
Ingredients
- 2 large Eggplant
- 2 tablespoons Olive oil
- 3 tablespoons Tahini
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 2 tablespoons Pomegranate seeds (optional, for garnish)
- 0.25 teaspoons Smoked paprika (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
Pierce the eggplants multiple times with a fork to allow steam to escape during roasting.
Place the eggplants on the prepared baking sheet and roast them in the oven for 35-40 minutes, turning them halfway through, until the skin is charred and the inside is soft.
Remove the eggplants from the oven and allow them to cool for 10-15 minutes, or until they are cool enough to handle.
Peel off the charred skin from the eggplants and discard it. Place the soft flesh in a fine-mesh sieve over a bowl to drain any excess liquid for about 5 minutes.
Transfer the drained eggplant flesh to a food processor or mixing bowl.
Add olive oil, tahini, minced garlic, lemon juice, cumin, salt, and black pepper to the eggplant. Blend in the food processor or mash with a fork until the mixture is creamy and smooth. Adjust seasonings as needed.
Transfer the baba ghanoush to a serving bowl and drizzle with a little olive oil. Garnish with chopped parsley, pomegranate seeds, and a sprinkle of smoked paprika, if desired.
Serve immediately with pita bread, vegetable sticks, or crackers, or refrigerate for up to 2 days before serving.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 15.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 916 mg | 70% | |
| Iron | 4019.1 mg | 22328% | |
| Potassium | 1021 mg | 22% | |
*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.
