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Baba Ganoush in a bowl topped with olive oil and chipped parsley.
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5 from 1 vote

Baba Ganoush

This Baba Ganoush is packed with tahini, fresh lemon juice, garlic and roasted eggplant. It is creamy, easy to make and is a delicious dip for pita, crackers or vegetables.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: Lebanese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 Servings
Calories: 90kcal
Author: Megan Calipari
Cost: $4

Equipment

  • 1 Baking Sheet
  • 1 Food Processor
  • 1 Fine Mesh Strainer
  • 1 Spatula
  • Measuring Cups and Spoons

Ingredients

  • 2 Medium Itailan Eggplants about 2 pounds
  • ⅓ Cup Tahini
  • ¼ Cup Lemon Juice
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 Medium Cloves of Garlic, grated on a rasp style grater
  • ¾ teaspoon Kosher Salt
  • Black Pepper to Taste
  • To Garnish: More Olive Oil, Sumac, Chopped Parsley optional

Instructions

  • Preheat oven to 425* F. Pierce each eggplant with a paring knife at least 10 times each.
    2 Medium Itailan Eggplants
  • Roast the whole eggplants for 45-50 minutes or until the eggplants are completely soft all the way through. You will know that they are soft if you press one with your finger and it deflates.
  • Allow to cool until you can handle them, about 15 minutes. Meanwhile, place a fine mesh strainer over a large bowl.
  • Cut the eggplants in half and use a spoon to scoop the flesh out. Place the eggplant flesh directly into the strainer. Allow the eggplant to sit in the strainer for 20 minutes to release any excess liquid. See note.
  • In the bowl of a food processor, combine strained eggplant, tahini, lemon juice, olive oil and garlic. Add kosher salt and black pepper and blend on high until completely smooth, about 1 minute.
    ⅓ Cup Tahini, ¼ Cup Lemon Juice, 1 tablespoon Extra Virgin Olive Oil, 2 Medium Cloves of Garlic, grated on a rasp style grater, ¾ teaspoon Kosher Salt, Black Pepper to Taste
  • Scoop into a bowl and garnish with olive oil, sumac or chopped parsley, or transfer to a container and store in the refrigerator for up to 4 days. The baba ganoush will thicken slightly as it chills in the refrigerator.
    To Garnish: More Olive Oil, Sumac, Chopped Parsley

Notes

Don't skip straining the eggplant! It will remove excess liquid and keep your baba ganoush nice and thick.
The baba ganoush will thicken as it chills in the refrigerator.

Nutrition

Serving: 4tablespoon | Calories: 90kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 151mg | Potassium: 317mg | Fiber: 4g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg