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baba ganoush in bowl with hand dipping cracker into bowl - recipe image
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Classic Baba Ganoush

Course Appetizer, Condiment, Side Dish, Snack
Cuisine middle eastern
Keyword baba ganoush, babaganoush, dip, eggplant, tahini
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 people
Calories 100kcal
Author Planted and Picked

Ingredients

  • 2 medium eggplant
  • ⅓ cup tahini 80 ml
  • 2 heads garlic
  • 2 tbsp lemon juice 30 ml
  • ½ tsp ground cumin 2 ml
  • ½ tsp smoked paprika 2 ml
  • ⅛ tsp sea salt 0.5 ml

Instructions

  • Preheat oven to 425°F or preheat BBQ and set dial to medium heat.
  • Cut off the ends of the heads of the garlic and put them an an oven proof dish with a lid.
  • Wash and dry the eggplant and pierce all over with a fork. Place on a baking tray if using the oven. Place the tray in the oven on the middle rack. Add tbe garlic heads as well and bake for about 45 minutes, turning every 10 minutes or so.
  • If using a BBQ for the eggplant, just place the eggplant directly on the rack and close the lid. Turn every 10 minutes or so, to try to get all sides charred.
  • Remove the garlic and eggplant. Let cool for 15 minutes. Slice the eggplant lengthwise in half. Scoop out the eggplant flesh and place it in a bowl.
  • Mash the eggplant with a fork until creamy. Squeeze the garlic out of the skins into the the same bowl and mash to blend.
  • Add the rest of the ingredients and stir to combine. Taste and adjust the seasonings to your liking.
  • You can place the prepared baba ganoush into a airtight glass container and store it in the refrigerator fo up to 7 days.
  • You can enjoy it with pita bread, vegetables, crackers or even as a spread in your favourite sandwich.

Nutrition

Calories: 100kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 44mg | Potassium: 345mg | Fiber: 4g | Sugar: 4g | Vitamin A: 97IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg