Baba Ghanoush – a delicious recipe with eggplants, lemon juice, tahini, garlic, salt, cumin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pierce eggplants all over with a fork. Place on baking sheet and bake at 400u00b0F for 50 to 60 minutes, or until eggplants collapse and are soft; cool to room temperature.
2
Slice eggplants from stem to bottom and scrape out flesh with a large spoon. Flesh will be soft but still hold together; cut in half along long axis and scoop out seed mass; discard seed. Place remaining flesh in large, fine mesh strainer. Place strainer in bowl or sink and drain well (about 20 minutes).
3
Transfer eggplant to large bowl and add remaining ingredients. Beat with electric mixer on low until eggplant is beaten smooth and ingredients are all well combined. Cover and refrigerate 4 hours
4
or overnight to allow flavors to blend.
23
kcal
Calories
6
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
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: 2 eggplants medium, 1/4 cup fresh lemon juice, 1/3 cup tahini, 3 cloves garlic minced, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
