Baba gannouj (egyptian dip or salad) – a delicious recipe with eggplant, onion, green pepper, olive oil, salt, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 375F and bake eggplant ,green pepper and onion for 30 minutes, or until outside is crisp and inside is soft.
2
Allow to cool for 20 minutes.
3
Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes.
4
Removing the excess liquid helps to eliminate a bitter flavor.
5
Place eggplant flesh ,onion and the green pepper in a medium bowl.
6
Add remaining ingredients and mash together.
7
You can also use a food processor instead of by hand.
8
Pulse for about 2 minutes.
9
Place in serving bowl and top with lemon juice and olive oil.
10
Add other garnishes according to taste.
11
Serve with warm or toasted pita or flatbread.
12
Enjoy!
250
kcal
Calories
25
g
Fat
7
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 big eggplant, 1 onion, 1 green pepper, 1 olive oil, and more.
Yes, Baba gannouj (egyptian dip or salad) falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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