Baba Ganoush Recipe
If you love hummus, you’re going to adore Baba Ghanoush—a creamy, smoky, and flavorful Middle Eastern dip made from roasted eggplant, tahini, garlic, and lemon. Perfect as an appetizer, spread, dip, or side dish, this classic recipe is easy to make and packed with rich and smokey flavors.
Servings: 4 people
Ingredients
- 1 Large eggplant
- 2 medium garlic clove minced or crushed
- 2 Tablespoons tahini
- 2 Tablespoons lemon juice
- 1 Tablespoon Plain Greek Yogurt
- 1 Tablespoon olive oil
- ½ teaspoon each ground cumin, ground coriander, salt
- To Garnish: Aleppo red pepper flakes or paprika, minced parsley or dill
Instructions
- Roast Eggplant: Cut a slit in the eggplant and roast over medium heat directly on the stovetop or on your outdoor grill, occasionally turning with tongs, until completely charred and tender. This will take about 15-20 minutes. Set aside to cool in a small bowl.
- Mash: After the eggplant has cooled, it is easy to handle. Scoop out the flesh with a large spoon and transfer to a medium bowl. Discard the skin and drippings. Add all other ingredients into the bowl and, stir vigorously with a fork, mashing the eggplant until it breaks down into chunks. Taste and adjust the seasoning to your taste.
- Serve: Transfer to a serving platter and garnish with more olive oil, red pepper or red pepper flakes, and chopped herb of choice (optional). Serve with pita bread, vegetables, or crackers for dipping.
Nutrition
Serving: 1serving | Calories: 111kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.2mg | Sodium: 7mg | Potassium: 320mg | Fiber: 4g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg