Baba Ganoush
A simple method for making this thick, creamy, smoky Lebanese dish!
Servings: 4 people
Ingredients
- extra virgin olive oil to serve (optional)
- 1 medium eggplant ~1 pound
- 2 medium cloves garlic minced, or more (see recipe note #1)
- 1/4 cup fresh lemon juice about 1 lemon
- 1 teaspoon kosher salt
- 1/4 cup tahini
- flaky smoked sea salt such as Maldon brand, optional but recommended!
- minced fresh parsley for garnish, optional
Instructions
- Preheat oven to 425˚F. Line a baking sheet with parchment paper.
- Pierce skin of whole in several places with a fork or a sharp knife and place on prepared baking sheet. Bake 45 to 60 minutes until very tender. Remove from oven and set aside until eggplant is cool enough to handle.
- Slice eggplant open lengthwise and scoop out pulp into a bowl; discard skin.
- Add eggplant, garlic, lemon juice, salt, and tahini to the bowl of a food processor and process until very smooth. Taste and adjust seasonings. Transfer to serving dish, cover and chill for at least 1 hour (see recipe note #2).
- When chilled, drizzle with olive oil and sprinkle with smoked salt and parsley; serve with sliced cucumber and / or fresh pita wedges.
Video
Notes
- If you like your baba ganoush to have a strong garlic presence, go with 3 cloves.
- For the thickest result, chill overnight before serving.
Nutrition
Calories: 123kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 347mg | Fiber: 4g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg
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