baba ghananj – a delicious recipe with clove of garlic, eggplant, cumin, extra virgin olive oil, lemon juice, flat leaf parsley. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Rinse and cut eggplant in half brush cut sides with olive oil, Pierce eggplant to allow steam to xscape bake uncovered for 35 minutes or until soft
2
Once cool enough to handle, scoop out the flesh of the eggplant into a food processor or heavy duty blender
3
Add the three cloves of garlic, all of the lemon juice, all but one teaspoon of the cumin, all of the tahini to the eggplant in the food processor.
4
Blend until smooth about 2 minutes
5
Once mixture is blended well pour or scoop into a container swirling in a well type pattern.
6
Drizzle mixture with remaining olive oil and cumin chop and sprinkle the top with the fresh parsley serve at room temperature
7
Great as a dip with any type of raw vegetable but most commonly served with pita bread
233
kcal
Calories
22
g
Fat
9
g
Carbs
3
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 7 ingredients. The key ingredients include: 3 clove of garlic, 1 large eggplant, 3 tbsp cumin, 1/3 cup extra virgin olive oil, and more.
Yes, baba ghananj falls under the Vegetarian 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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