Baba Ghanoush

Baba Ghanoush

338

"A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!"

Ingredients

3 h 45 m {{adjustedServings}} servings 66 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
  3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
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Reviews

338
  1. 443 Ratings

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I love this recipe, but I roasted my eggplant the way my Greek mother-in-law showed me...I place the whole eggplant, skin and all on the stove burner and charred each side over medium-high heat ...

I think when you grade a recipe you should follow the recipe all the way through. This allways makes me smile when I see people saying "I substituted this for that and I also fried it instead of...

EGGPLANTS EXPLODE IF YOU DONT POKE THE SKIN!!!!!!!!! OOOOPSSS!!! I almost had a heart attack. I thought my oven was exploding. Following directions is a good idea