Baba Ghanoush Recipe

Name: Baba Ghanoush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1 pound eggplants; 1/2 cup tahini; 2 mashed garlic cloves; juice of 1 medium lemon; 1/2 cumin; salt; pepper; 2 tablespoons coarsely chopped fresh parsley; 1 teaspoon olive oil; 1/8 teaspoon paprika or cayenne pepper

Servings: persons

2 1 pound eggplants
1/2 cup tahini
2 mashed garlic cloves
juice of 1 medium lemon
1/2 cumin
salt
pepper
2 tablespoons coarsely chopped fresh parsley
1 teaspoon olive oil
1/8 teaspoon paprika or cayenne pepper

1
Set broiler on high. Prick 2 1-lb. eggplants all over with a fork and place on a rimmed baking sheet lined with aluminum foil. Broil until softened and starting to blacken, 15 to 20 minutes, turning once halfway through.
2
When eggplants are cool enough to handle, slice in half lengthwise and scoop innards into bowl of a food processor. Add 1/2 cup tahini, 2 mashed garlic cloves, juice of 1 medium lemon, 1/2 tsp. cumin, salt and pepper. Process until mixture reaches desired consistency.
3
Place in a serving bowl and stir in 2 Tbsp. coarsely chopped fresh parsley. Drizzle with 1 tsp. olive oil, then sprinkle 1/8 tsp. paprika or cayenne pepper on top, if desired. Serve immediately or cover and chill to serve later.

148

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: 2 1 pound eggplants, 1/2 cup tahini, 2 mashed garlic cloves, juice of 1 medium lemon, and more.

Yes, Baba Ghanoush 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 Ghanoush

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