Baba Ganoush
A smoky, silky eggplant dip with tahini, lemon and garlic, made by charring the eggplant until it collapses.
- Servings
- 6
- Prep
- 15 min
- Cook
- 40 min
- Total
- 1 hr 15 min
- Oven
- 450°F230°C
Ingredients
Equipment
- Rimmed baking sheet or gas burner
- Colander
Instructions
Heat the oven to 450°F. Prick the eggplants all over with a fork and roast on the sheet, turning once, until blackened and completely collapsed, 35–40 minutes. For smokier flavor, char them directly over a gas flame first.Heat the oven to 230°C. Prick the eggplants all over with a fork and roast on the sheet, turning once, until blackened and completely collapsed, 35–40 minutes. For smokier flavor, char them directly over a gas flame first.
When cool enough to handle, split the eggplants and scoop the flesh into the colander. Let it drain for 10 minutes, then chop it finely.
Stir the tahini, lemon juice, garlic, salt and cumin into the eggplant until creamy. Taste and adjust the lemon and salt.
Spread in a shallow bowl, drizzle with olive oil and scatter with parsley.
Notes
- Draining the eggplant keeps the dip thick instead of watery.
- Keeps 4 days in the fridge; it tastes even better on day two.
My notes
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Nutrition estimate
- Calories
- 140
- Protein
- 3 g
- Carbs
- 12 g
- Fat
- 10 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
