Baba Ganoush Recipe

Name: Baba Ganoush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium sized eggplants (I used graffiti eggplant); 2 tablespoons lemon juice + the zest of 1/2 of a lemon; 2 tablespoons extra virgin olive oil; 1 tablespoon tahini; 1 clove garlic, minced; 1 tablespoon flat leaf parsley, chopped; 5 leaves of basil, chopped; salt + pepper (to taste); 1 tablespoon pine nuts, toasted (optional); a pinch of toasted sesame seeds (optional)

Servings: persons

5 medium sized eggplants (I used graffiti eggplant)
2 tablespoons lemon juice + the zest of 1/2 of a lemon
2 tablespoons extra virgin olive oil
1 tablespoon tahini
1 clove garlic, minced
1 tablespoon flat leaf parsley, chopped
5 leaves of basil, chopped
salt + pepper (to taste)
1 tablespoon pine nuts, toasted (optional)
a pinch of toasted sesame seeds (optional)

1
Place the wire rack in your oven close to the boiler, and pre-heat the broiler on its highest setting. Score the eggplants all around and then place them on a baking sheet directly under the broiler. Broil the eggplants for about 45 minutes - 1 hour, turning over half way through. You want them to be totally charred on the outside, and soft on the inside. When they are done, remove them from the oven and allow them to cool.
2
Once the eggplant has cooled, open them up and scoop out the insides into a colander using a spoon. Allow some of the water to drain and then transfer to a bowl.
3
Mix the eggplant with the lemon juice, olive oil, tahini, garlic, salt, and pepper. Adjust seasonings to taste. Garnish with herbs and toasted pine nuts or sesame seeds, and serve with pita chips or crudites.

149

kcal

Calories

Fat

Carbs

Protein

Fat 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: 5 medium sized eggplants (I used graffiti eggplant), 2 tablespoons lemon juice + the zest of 1/2 of a lemon, 2 tablespoons extra virgin olive oil, 1 tablespoon tahini, and more.

Yes, Baba Ganoush falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baba Ganoush

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