Charred Baba Ganoush – a delicious recipe with eggplant, clove of garlic, Greek yogurt, black tahini, Salt, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Split one large eggplant (e.g. Italian, white) lengthwise and rub each side with olive oil. Sprinkle with salt and pepper and broil for 10 minutes until the top is nicely charred and blackened in spots.
2
Turn down the oven to 350 degrees and roast for another 20-30 minutes depending on size.
3
When the eggplant is cooked, remove and let cool.
4
While the eggplant is cooling, finely mince a large clove of garlic, and add it to a food processor.
5
Add the pulp of the eggplant, a few tablespoons of Greek yogurt, the juice of half a lemon, and 2-3 tablespoons of black tahini paste.
6
Blend until pureed, and taste for seasoning, adding more salt if needed.
7
Serve in a bowl with a drizzle of olive oil and some black and white sesame seeds.
116
kcal
Calories
4
g
Fat
13
g
Carbs
9
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: 1 large eggplant, 1 large clove of garlic, 3-4 tablespoons Greek yogurt, 2-3 tablespoons black tahini paste, and more.
Yes, Charred Baba Ganoush 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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