Lebanese Baba Ghanoush
Roasted eggplant is the base of this classic Middle Eastern dip called Baba Ganoush.
Ingredients
- 1 large or 2 medium eggplants
- 2 T Tahini paste
- 2 lemons
- 1 large clove of garlic
- salt
Instructions
- Wash eggplants and grill on all sides until they become charred and soft
- Remove from heat and let cool slightly before removing the skins.
- Cut off the top and bottom and roughly chop the eggplant flesh.
- In a food processor chop garlic.
- Add eggplant, tahini paste, juice of 1-2 lemons and a pinch of salt.
- Process until smooth, then add fresh lemon juice or water until you get the desired consistency.
- Transfer to a serving bowl.
- Garnish with a drizzle of extra virgin olive oil, a sprinkle of sumac or paprika, and some fresh parsley.
- Serve with pita wedges.
Notes
You can cut the eggplant in half and bake or broil it on a baking sheet instead of grilling it, but you will not have the smoky flavor of the grill.
Variety the amount of fresh garlic and lemon juice to your liking.
Sumac is the traditional topping, but you can also use smoked paprika.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 27gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 12mgPotassium: 748mgFiber: 11gSugar: 11gVitamin A: 87IUVitamin C: 63mgCalcium: 73mgIron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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