Lebanese Baba Ghanoush Recipe
A smoky, creamy Middle Eastern dip made with roasted eggplants, tahini, lemon juice, and garlic. Served with warm pita bread or fresh vegetables.
Ingredients
- 4 eggplants medium sized
- 5 tablespoons Tahini paste
- 1/2 cup lemon juice fresh
- 3 cloves garlic crushed
- 1 tablespoons white vinegar
- 1 teaspoon salt or to taste
Instructions
- Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes.
- While eggplants are still hot (not too hot so you don't burn your hands), peel them, then scoop out and discard their seeds as much as possible.
- Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don't get a mushy Baba Ghanoj.
- Add eggplants and all other ingredients in a food processor and let run for 2-3 minutes until you get a paste.
- Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles...etc
- Serve cold as an appetizer, with a side of Pita bread.
Nutrition
Calories: 162kcalCarbohydrates: 6gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 301mgPotassium: 108mgFiber: 1gSugar: 1gVitamin A: 80IUVitamin C: 10mgCalcium: 28mgIron: 1mg
Equipment
This authentic baba ganoush recipe makes the traditional Middle Eastern eggplant dip – also spelt baba ghanoush, baba ghanouj and baba ganouj – that’s eaten with flatbread as one of an array of appetisers or meze. Made with smoky grilled eggplants, tahini, lemon juice, garlic and olive oil, it’s super easy to make and tastes better homemade.
0 Comments