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Baba Ganoush

Baba Ganoush prepared dish

A traditional Middle Eastern smoky roasted eggplant dip blended with tahini, garlic, lemon juice, and olive oil. Smooth, creamy, and perfect as a dip or spread.

This recipe is Middle Eastern style, snack, scaled for 8 servings, with 10 min prep and 35 min cook.

Prep: 10 min · Cook: 35 min · Total: 45 min · Serves: 8

Quick cooking notes

  • Core ingredients include tahini, olive oil, ground cumin, garlic cloves.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 5.27 tbsp tahini
  • 2.98 tbsp olive oil
  • 0.41 tsp ground cumin
  • 2 unit garlic cloves (minced)
  • 0.81 tsp salt (or to taste)
  • 2.98 tbsp lemon juice (freshly squeezed)
  • 2.03 tbsp fresh parsley (chopped, for garnish)
  • 2 unit large eggplants (whole)
  • 1.01 tsp paprika or sumac (for garnish (optional))

Instructions

  1. Preheat oven to 200°C (390°F). Pierce eggplants with a fork several times and place on a baking tray.
  2. Roast for 30–35 minutes, turning occasionally, until very soft and skin is charred.
  3. Remove from oven and allow to cool slightly. Peel skin and scoop out the soft flesh.
  4. Place eggplant flesh in a bowl or food processor. Add tahini, garlic, lemon juice, cumin, olive oil, and salt.
  5. Blend or mash until smooth and creamy. Adjust seasoning to taste.
  6. Transfer to a serving bowl. Drizzle with olive oil and garnish with paprika or sumac and parsley.

Nutrition (per serving)

  • Calories: 185
  • Fat: 14 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Sugar: 4 g
  • Sodium: 260 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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