Baba Ganouj - Eggplant Dip With Sesame Oil Recipe

Name: Baba Ganouj - Eggplant Dip With Sesame Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium dark-skinned eggplants (pierced with fork to let steam escape); 4 -5 garlic cloves, to taste; 6 tablespoons tahini (Arabic sesame paste); 4 lemons, juice of; 2 tablespoons water; salt & freshly ground black pepper; 1 dash hot red pepper, to taste (cayenne); chopped parsley (for garnish) (optional); toasted pine nuts (for garnish) (optional); pomegranate seeds (for garnish) (optional)

Servings: persons

2 medium dark-skinned eggplants (pierced with fork to let steam escape)
4 -5 garlic cloves, to taste
6 tablespoons tahini (Arabic sesame paste)
4 lemons, juice of
2 tablespoons water
salt & freshly ground black pepper
1 dash hot red pepper, to taste (cayenne)
chopped parsley (for garnish) (optional)
toasted pine nuts (for garnish) (optional)
pomegranate seeds (for garnish) (optional)

1
Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
2
Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
3
Broil in oven or bake at 450oF until fairly soft.
4
Allow to cool enough to be handled.
5
Remove most of skin, and mash eggplant.
6
If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
7
Fit food processor with steel blade.
8
With machine running, drop in garlic cloves.
9
Add tahini, lemon juice, and water; blend until thoroughly combined.
10
Add eggplant, and pulse until coarsely pureed.
11
Add salt and red and black pepper to taste.
12
Refrigerate for 1-2 hours for flavor to develop.
13
Adjust seasonings, including tahini if desired.
14
Garnish with parsley, pine nuts, and pomegranate seeds as desired.
15
Serve with pita bread or veggies.

196

kcal

Calories

Carbs

Protein

Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium dark-skinned eggplants (pierced with fork to let steam escape), 4 -5 garlic cloves, to taste, 6 tablespoons tahini (Arabic sesame paste), 4 lemons, juice of, and more.

Yes, Baba Ganouj - Eggplant Dip With Sesame Oil falls under the Vegetarian 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.

Baba Ganouj - Eggplant Dip With Sesame Oil

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