Baba Ghanouzh Arabian Style Roasted Eggplants
Indulge in the creamy, smoky flavors of Baba Ghanouzh, an Arabian-style roasted eggplant dip that's as irresistible as it is easy to make. This classic Middle Eastern recipe combines tender, oven-roasted eggplants with rich tahini, zesty lemon juice, a hint of garlic, and a touch of earthy cumin. Finished with a drizzle of olive oil, a sprinkle of paprika, and a garnish of fresh parsley, it's a dish that captivates both the eyes and the taste buds. Perfect as a dip for warm pita bread or crisp fresh vegetables, this authentic Baba Ghanouzh is an outstanding appetizer or snack that’s naturally vegan and gluten-free. With its balanced flavors and velvety texture, it's a timeless recipe that brings the rich traditions of Arabian cuisine right to your table.
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Recipe Information
Ingredients
- 2 large eggplants
- 4 tablespoons tahini
- 2 medium garlic cloves
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley
- 1 serving pita bread or fresh vegetables (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Wash the eggplants thoroughly and pierce them a few 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 30-40 minutes, or until the skin is wrinkled and the flesh is soft. Turn them midway through cooking for even roasting.
Once roasted, remove the eggplants from the oven and let them cool for 10-15 minutes until they can be safely handled.
Peel off the skin of the eggplants, discarding it, and transfer the soft flesh to a mixing bowl. Use a fork to mash the flesh until smooth, or leave slightly chunky for texture if desired.
Using a mortar and pestle or a small bowl, crush the garlic cloves into a paste. Add it to the mashed eggplant.
Stir in the tahini, lemon juice, olive oil, ground cumin, and salt. Mix well until everything is well combined. Taste and adjust the seasoning, adding more lemon juice or salt if needed.
Transfer the Baba Ghanouzh to a serving bowl. Drizzle a little olive oil over the top and dust with a sprinkle of paprika for garnish.
Finish with a garnish of chopped fresh parsley. Serve with warm pita bread or fresh vegetables for dipping.
Nutrition Facts
Calories |
13 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.2 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 109 mg | 2% | |
*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.
