Traditional Baba Ghanoush

Traditional Baba Ghanoush

13
IMANKAY 46

"A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer."
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Ingredients

50 m servings 96 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
  2. Cut a shallow slit along the side of the eggplant and place into a baking dish.
  3. Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
  4. Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

Reviews

13

I love Baba Ghanoush and this one was very good! I used more lemon juice than called for. I had a hard time just mixing this up in a bowl, so I threw it in the food processor and pulsed it until...

My husband is egyptian n we follow this recipe but in Egypt they add half of a Serrano pepper....I also use the food processor. Delicious!

The amounts are exactly right to a perfect deliciousness!!!

first attempt at making baba ganoush at home. it was good but way to spicy with the red pepper even cut in half. will reduce more but will make again for sure!

Easy to make and tastes great! Makes a good sandwich spread instead of mayo as well

Good recipe. Real ingredients. Much much better than the store bought stuff. I prefer more tahini though... personal preference.

Excellent recipe. Added less tahini And more lemon juice to suit our tastes better. Seems like it has lots of potential for different twists of flavor :) yum!

I used a food processor as well and substituted lime juice for lemon juice as it was all I had in the house. I also added between 6-8 sun-dried tomatoes. Delicious!

Good, basic recipe. I added extra red pepper flakes to give it a nice kick, and it was amazing.