Easy and Delicious Baba Ganoush
If you’ve never tried this spread, you’re missing out on a delicious opportunity to get more veggies into your diet! This baba ganoush recipe is made with eggplant — yes, eggplant! This flavorful spread is a delicious appetizer.
Servings: 8 servings
Calories: 146kcal
Ingredients
- 2 medium eggplant about 2 pounds/900g total
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 3 tablespoons tahini
- 1/3 cup extra-virgin olive oil plus more for serving
- 1 tablespoon cumin
- Salt and pepper to taste
- Parsley leaves for garnish optional
Instructions
Cook the eggplant:
In the oven:
- Heat oven to 350ºF. Set a cookie sheet on the lower rack to catch drips; place whole eggplant directly on a middle rack. Bake until tender, about 50-60 minutes.
On the grill:
- Preheat a gas or charcoal grill to medium heat and place whole eggplants directly over heat source, turning occasionally. Cook until eggplants are completely tender and well charred on all sides, 15-20 minutes. Cooking the eggplant over open flame lends a smoky flavor to the eggplant.
Prepare the baba ganoush:
- Scoop the soft eggplant flesh from the skin with a large spoon.
- Transfer to a strainer set in a large bowl to remove any excess liquid. Allow to sit for 15 minutes.
- Combine drained eggplant with garlic, cumin, tahini, olive oil, and lemon juice in the bowl of a food processor. Add salt and pepper.
- Garnish with parsley and olive oil. Serve with toasted baguette slices or crackers.
Notes
Naturally vegan and gluten free, it’s a good option for an appetizer when you’re hosting a friends with a mix of dietary restrictions.
Nutrition
Calories: 146kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 6mg | Potassium: 308mg | Fiber: 4g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg