Baba Ganoush
- π 2 large eggplants
- π« 4 tablespoons olive oil (to drizzle on eggplant before roasting)
- π§ 2 cloves garlic, minced
- π The juice of one lemon
- π₯ 1/4 cup tahini
- π§ 1 teaspoon salt
- π₯ 2 heaping tablespoons plain yogurt (Greek preferred)
- π« 1/4 cup extra virgin olive oil
- π« Extra virgin olive oil for garnish
- πΏ Sumac for garnish
- πΏ Parsley for garnish
Baba Ganoush is a classic Middle Eastern dish that combines the smoky flavors of roasted eggplant with the tanginess of tahini and lemon. Perfect as a dip or a spread, it boasts a creamy texture that rivals even the best Mediterranean restaurants. Follow this simple recipe to bring this beloved dish into your own kitchen and impress your family and friends.
Baba Ganoush is a classic Middle Eastern dish that combines the smoky flavors of roasted eggplant with the tanginess of tahini and lemon. Perfect as a dip or a spread, it boasts a creamy texture that rivals even the best Mediterranean restaurants. Follow this simple recipe to bring this beloved dish into your own kitchen and impress your family and friends.
Ingredients
π 2 large eggplants
π« 4 tablespoons olive oil (to drizzle on eggplant before roasting)
π§ 2 cloves garlic, minced
π The juice of one lemon
π₯ 1/4 cup tahini
π§ 1 teaspoon salt
π₯ 2 heaping tablespoons plain yogurt (Greek preferred)
π« 1/4 cup extra virgin olive oil
π« Extra virgin olive oil for garnish
πΏ Sumac for garnish
πΏ Parsley for garnish
Instructions
1- Prepare the Eggplants:
- Cut the eggplants in half lengthwise.
- Drizzle the cut sides with olive oil.
- Place them cut side down on a baking sheet.
2- Roast the Eggplants:
- Preheat your oven to 400Β°F (200Β°C).
- Roast the eggplants for about 45 minutes, or until they are soft and the skin is slightly charred.
3- Prepare the Dressing:
- Whisk together the minced garlic, lemon juice, tahini, salt, yogurt, and 1/4 cup of extra virgin olive oil in a bowl.
- Set aside.
4- Process the Eggplants:
- Once the eggplants are out of the oven, let them cool for a few minutes.
- Flip the eggplants over and use a spoon to scoop out the flesh, discarding the skin.
- Chop the eggplant flesh into smaller pieces.
5- Combine:
- Add the chopped eggplant to the tahini dressing mixture.
- Stir everything together until well combined and creamy.
6- Serve:
- Transfer the baba ganoush to a serving dish or bowl.
- Drizzle generously with extra virgin olive oil and garnish with a sprinkle of sumac and freshly chopped parsley.
- Enjoy as a dip with bread or vegetables.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: Approximately 220 per serving
Proteins: 3g
Fats: 20g
Carbohydrates: 10g
Equipment: Knife, baking sheet, bowl, whisk, spoon
Cooking Tips
- Ensure the eggplants are soft and nicely roasted for the best depth of flavor.
- Adjust seasoning to taste.
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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
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