Baba ghannuj Recipe

Name: Baba ghannuj
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 eggplant; 1 yellow onion; 3 tbsp tahini; 4 clove garlic cloves, minced; 3 tbsp olive oil, divided; 1 juice of one small lemon; 1/2 tsp salt; 1/4 tsp pepper; 1/4 tsp paprika; 1/4 tsp cayenne pepper, optional

Servings: persons

1
Preheat oven to 375.
2
Line cookie sheet with parchment paper.
3
Place whole, unpeeled eggplant on baking sheet.
4
Cut onion in half and drizzle cut sides with 1 teaspoon olive oil.
5
Roast veggies 45 minutes, turning occasionally.
6
Cut eggplant in half to cool.
7
When cool enough to handle, scoop center into colander to drain.
8
Blend all but 1 tablespoon olive oil, paprika, and cayenne in food processor until smooth.
9
Chill.
10
Drizzle with remainjng olive oil and sprinkle with paprika and cayenne, if desired.
11
Serve with vegetables, pita bread or chips, etc.

No nutrition data on file — estimate from the ingredient list.

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 eggplant, 1 yellow onion, 3 tbsp tahini, 4 clove garlic cloves, minced, and more.

Yes, Baba ghannuj 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.

Baba ghannuj

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