Baba Ganoush – a delicious recipe with Eggplants, Olive Oil, Garlic, Tahini, Lemon, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 180u00b0C (355u00b0F).
2
Put the eggplant on a oven tray with a splash of olive oil and some sea salt. Using a fork, poke a couple of holes in them. Add garlic cloves as well, no need to peel them. Roast until tender, 25-30 minutes. Let cool for a while and then peel.
3
With a beater or food processor, mix peeled eggplant with the rest of ingredients (peel the garlic before you throw it back in).
4
Serve in a bowl with some paprika and a splash of olive oil for garnish. You can eat as a dip with pitas, flatbread or nachos or as a side dish of main course.
5
If desired, stir in pomegranate seeds and cilantro to give this lovely Baba Ganoush an extra kick of freshness.
87
kcal
Calories
8
g
Fat
6
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 6 ingredients. The key ingredients include: 3 Small Eggplants, 2 Tablespoons Olive Oil (plus A Splash When Serving The Dish), 2 cloves Garlic, 2 Tablespoons Tahini (or Sesame Paste Is Fine Too), 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.
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