Description
Baba ganoush is a Middle Eastern eggplant-based dip originally from Lebanon. It uses garlic and ground sesame seeds, or tahini, for flavor.
Ingredients
Scale
- 1 medium eggplant, sliced
- ¼ cup tahini
- 3–4 garlic cloves, smashed
- 1–2 tablespoons avocado oil
- 1 cup parsley, chopped
- Sea salt and pepper to taste
Instructions
- On a baking sheet lined with parchment paper, lay out the eggplant slices.
- Salt the eggplant, and allow eggplant to sit for 15–20 minutes to remove moisture.
- Use a paper towel to dab eggplant, removing excess water.
- Broil eggplant on top oven rack for 5–8 minutes.
- Remove skin (optional*).
- Place eggplant in a food processor, and pulse until broken down.
- Place all other ingredients in the food processor and blend on high until well-combined.
- Serve with chopped vegetables.
Notes
- As you get more comfortable making this recipe, you can mix up the ingredients a bit. Add more garlic, a little hot chili pepper for spice, different herbs, etc.
- This is a Lebanese baba ganoush recipe, but you can also opt for a Turkish baba ganoush recipe for a slightly different taste.
- Baba ganoush without tahini is also a possibility if you don’t enjoy the flavor or want to mix it up.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Dips
- Method: Food Processor
- Cuisine: Lebanese
Nutrition
- Serving Size: 118g
- Calories: 130
- Sugar: 3.4g
- Sodium: 19mg
- Fat: 10.3g
- Saturated Fat: 1.3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8.8g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
