Baba Ghanoush
This classic Levantine dip features smoky roasted eggplant blended with tahini, lemon juice, and garlic. It's a flavorful and creamy appetizer perfect for dipping pita bread or serving with fresh vegetables. The roasting process gives it a distinct depth of flavor.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 205 kcal
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcseggplant
- 0.25 cuptahini
- 2 tbsplemon juice, freshly squeezed
- 2 clovegarlic, minced
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
for serving
- 2 tbspolive oil
for garnish
- 1 tbspparsley, fresh, chopped(optional)
Equipment
fork · food processor · colander · baking sheet · parchment paper · serving bowl
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
- 2
Pierce the eggplants several times with a fork to allow steam to escape during cooking.
About 1 min
- 3
Place the eggplants on the prepared baking sheet and roast for 30-35 minutes, or until very soft and the skin is charred.
About 35 min
Cook’s note: For extra smoky flavor, you can char the eggplants directly over an open flame on a gas stove or grill before roasting.
- 4
Remove the eggplants from the oven and let them cool slightly until they are easy to handle.
About 5 min
- 5
Carefully peel the skin from the roasted eggplants. Discard the skin.
About 2 min
Cook’s note: The skin should come off easily once the eggplant is properly cooked.
- 6
Place the eggplant flesh in a colander set over a bowl and let it drain for about 10 minutes to remove excess liquid.
About 10 min
Cook’s note: This step is crucial for a creamy, less watery baba ghanoush.
- 7
Transfer the drained eggplant flesh to a food processor.
About 1 min
- 8
Add the tahini, lemon juice, minced garlic, salt, and black pepper to the food processor.
About 1 min
- 9
Process until the mixture is smooth and creamy. Taste and adjust seasonings as needed.
About 2 min
Cook’s note: If you prefer a chunkier texture, you can mash the eggplant by hand instead of using a food processor.
- 10
Transfer the baba ghanoush to a serving bowl.
- 11
Drizzle with olive oil and garnish with fresh chopped parsley before serving.
Per serving
Nutrition
- Calories
- 204.6kcal
- Protein
- 4.8g
- Carbs
- 16.6g
- Fat
- 15.3g
- Fibre
- 7.5g
- Sugar
- 7.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover baba ghanoush in an airtight container in the refrigerator.
Serve chilled or at room temperature; no reheating is needed.
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