Sue's Baba Ghanoush Recipe - Allrecipes.com
Sue's Baba Ghanoush Recipe
  • READY IN ABOUT hrs

Sue's Baba Ghanoush

Recipe by  

"This is a healthy and delicious Middle Eastern recipe that can be used as a dip with pita bread or served as a side dish. Sometimes I like to add parsley to this dish. Just chop up the parsley with the other ingredients. It makes it look pretty and taste good! Enjoy!"

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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Directions

  1. Pierce the eggplant 4 or 5 times with the tip of a paring knife. Microwave on High for 6 to 8 minutes until softened, then place on a plate, and allow to cool to room temperature.
  2. Peel off the skin and stem, discard. Roughly chop the eggplant and place into the bowl of a blender along with the tahini, lemon juice, garlic, and olive oil. Puree until smooth, adding water if needed to make a thick paste; season to taste with salt.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 6 mins
  • READY IN 1 hr 26 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2008

Perfect traditional recipe! This tastes just like the baba ghanoush at my favorite lebanese restaurant, where the owners are FROM Lebanon, where Baba Ghanoush comes from. :) Only thing I'd add is maybe some chopped parsley and pine nuts to garnish!

 
Most Helpful Critical Review
Feb 09, 2009

I really missed the smokey flavor that I'm use to in Baba Ghanoush. I thought it was on the bland side. Here are two ways I found that can add additional flavor. The first way is to just grill or saute slices or the eggplant before blending. Make sure you cook it until it is a dark brown. The other way (best) is to bake the whole eggplant with skin and all until the outside is chard. Then remove the skin and blend. The fist gives a light smokey flavor and the second method gives a full smokey flavor that just adds so much to the recipe.

 
Nov 08, 2008

Increased the Tahini to 3 tbls, reduced the olive oil to 1/6 cup, and used 1 tsp garlic. Pureed in a blender, it was creamy with a hint of garlic. Awesome.

 
Dec 18, 2007

I made this exactly as stated. The garlic was overwhelming. I think next time I would try only 1/2 of what is called for. I could not get around the garlic taste (and I love garlic) so sadly I had to toss it. I gave it a 3 star beccause I think if adjusted right it may be good. I am a big fan of hummus and white bean dip and the concept here is the same.

 
Dec 26, 2008

So easy and very good. But, like a previous reviewer, the garlic was overwhelming. And I love garlic! I will make this again but cook the garlic slightly in the olive oil.

 
Jun 07, 2008

this reminds me of the baba ganoush that my grandmother made while I was growing up... AWESOME!

 
Sep 20, 2008

This was a tad too tangy or maybe bitter for our liking. I would make it again next time I had an eggplant to use up, either scraping out the eggplant seeds and/or using less lemon juice.

 
Aug 18, 2008

Made exactly as stated and the garlic was much too much. I was disappointed. I kept adding more salt to cut the garlic flavor. No one in my family would eat it.

 

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Nutrition

  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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