Lebanese Baba Ganoush
Indulge in the rich, smoky flavors of Lebanese Baba Ganoush, a delightful dip made from roasted eggplant, tahini, and fresh garlic. This creamy spread is perfect for dipping pita or enhancing grilled meats, and it brings a taste of the Mediterranean to your table. With its velvety texture and vibrant taste, this dish is sure to impress your guests at any gathering or cozy night in.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 (1/4 cup servings) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Lebanese
Ingredients
Scale
- 2 large eggplants (about 800g)
- 1/3 cup tahini (80g)
- 2 cloves fresh garlic, minced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat your oven to 450°F (230°C). Prick each eggplant several times with a fork and roast directly on the oven rack for 30-40 minutes until soft and charred.
- Allow the eggplants to cool. Once manageable, scoop out the flesh into a mixing bowl and discard the skin.
- Blend the eggplant flesh with tahini, minced garlic, lemon juice, salt, and pepper using a food processor until smooth but slightly chunky.
- Taste and adjust seasoning as desired.
- Serve in a dish drizzled with olive oil and garnish with fresh herbs.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 130
- Sugar: 2g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - To enhance flavor, consider adding spices like cumin or smoked paprika. - For variations, swap tahini with plain yogurt for a creamier twist. - Baba Ganoush can be stored in an airtight container in the fridge for up to five days.