Baba Ghanoush

4.60 (429)
⏱ 60 mins 🍽 ['12', '1 1/2 cups'] 🌶 middle eastern 🏷 Appetizer

This classic Middle Eastern appetiser is a creamy, smoky dip made from roasted aubergine. The flesh is blended with rich tahini, fresh lemon juice, garlic and sesame seeds for a deeply flavourful result. After mixing in olive oil, it is chilled until cold, creating a perfect spread for flatbreads or crudités. The recipe yields about 1 1/2 cups, ideal for serving a group.

Baba Ghanoush

Ingredients

  • 1 eggplant
  • 0.25 cup lemon juice
  • 0.25 cup tahini
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1.5 tablespoons olive oil

Method

  1. Set your oven to 400 degrees F (200 degrees C) to preheat. Prepare a baking sheet by lightly greasing it.
  2. Position the aubergine on the greased sheet and pierce its skin several times with a fork. Roast it in the oven, turning it now and then, until it becomes very soft and tender, which will take 30 to 40 minutes. Once done, let it cool until you can handle it, then slice it open and scoop the flesh into a colander or fine mesh sieve placed over a bowl. allow it to drain for 5 minutes.
  3. Put the drained aubergine flesh into a blender along with the lemon juice, tahini, sesame seeds and minced garlic. Blend everything until smooth. Add salt and pepper according to your taste.
  4. Move the blended mixture into a medium mixing bowl. Gently stir in the olive oil until it is fully incorporated. Place the baba ghanoush in the refrigerator and leave it to chill thoroughly before you serve it.

Nutrition (per serving)

Calories91 kcal
Fat5 g
Sugars3 g
Protein2 g
Sodium5 mg

Recipe details

CategoryAppetizer
Cuisinemiddle eastern
AuthorTali