Easy Baba Ganoush Recipe
This Easy Baba Ganoush Recipe features smoky, creamy eggplant dip packed with flavor from tahini, garlic, and lemon juice.
Equipment
- Gas burner
- colander
- bowl
- Fork
- Wooden spoon
Ingredients
Eggplant
- 2 pieces Italian eggplants or small globe eggplants
Tahini
- ¼ cup tahini paste I used Soom tahini
Condiments
- 1 lemon juice of
- 1 clove garlic, minced
- 1 tablespoon plain Greek yogurt optional
- Kosher salt and black pepper
- 1 teaspoon sumac
- ¾ teaspoon Aleppo pepper or red pepper flakes optional
- Extra virgin olive oil
- Toasted pine nuts for garnish, optional
Instructions
Cooking Steps
- Smoke or grill the eggplant over medium-high flame, turning every 5 minutes until tender and charred, about 20 minutes.
- Transfer the eggplant to a colander and let it drain until cooled.
- Peel the charred skin off the eggplant and discard the skin and stem.
- Break down the eggplant in a bowl, then mix in the tahini, garlic, lemon juice, yogurt (if using), salt, pepper, sumac, and Aleppo pepper.
- Cover the baba ganoush and chill in the fridge for 30 minutes to 1 hour.
- Serve in a bowl, topped with olive oil and pine nuts, alongside pita wedges or chips and veggies.
Notes
Chill the dip for best flavor. The flavors will meld and it will thicken as it rests.
Nutrition
Serving: 1recipeCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 12mgCalcium: 50mgIron: 1mg
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