Baba Ganoush

Summer party season requires great dips. My personal favorite is this incredible baba ganoush. It’s a roasted eggplant dip that is creamy, dreamy and so full of flavor. Roasted eggplant is the base, and eggplant is at its best this time of year. Plus, I end up roasting pretty much everything I get at my CSA so that it gets used up! So we eat a lot of baba ganoush this time of year when we end up with lots of glorious eggplant. It’s a very Lebanese snack/appetizer that I learned from my beloved Nana Jeanie.

I flavored the cut sides of my gorgeous two eggplant with lots of olive oil and salt. It took a little over 45 minutes for them to roast to perfection. I made sure to line my pan with parchment so that nothing got stuck.
The skin should get super wrinkled and almost collapsed. The eggplant really needs to be completely soft and mashable in order for this to dip to work well.
After that, it was just a matter of stirring in the rest of the ingredients! The lemon juice cut through the creaminess, and the tahini paste gave it fantastic flavor. Olive oil brought it all together beautifully with that hit of fatty sweetness. That was all there was to it!

I just transferred it to a pretty bowl and added another drizzle of olive oil on top. A sprinkle of paprika on top finished it off perfectly. This yumminess is just meant to be served with either warm pita bread, pita chips, your favorite crisp veggies, you name it! It truly makes the perfect party bite or snack. Hope you all love it! xoxo

Baba Ganoush
Baba Ganoush
5 from 1 vote
Baba Ganoush
Baba Ganoush
Prep Time
15 mins
Cook Time
1 hr
 

This is such a silky, wonderfully flavored version of baba ganoush! It's perfect for any party spread with pita and crisp vegetables.

Course: Appetizer
Keyword: Baba Ganoush
Servings: 4
Calories: 309 kcal
Author: Jeanie and Lulu’s Kitchen
Ingredients
  • 2 small eggplant
  • salt as needed
  • 1 whole lemon juiced
  • 1/4 cup tahini paste
  • 1/3 cup olive oil plus more as needed
  • 5 cloves roasted garlic mashed into paste. make ahead, see note*
  • 1/2 teaspoon cumin
  • 2 pinches crushed red pepper
  • 1 pinch paprika
Instructions
  1. Pre-heat the oven to 425F and line a sheet tray with parchment paper so there is no sticking. Cut each eggplant in half, and drizzle each half generously with olive oil on the cut side. Sprinkle the cut sides with salt generously as well, then line them up cut side down on the sheet tray. Let them roast in the oven for 45 minutes to 1 hour, until the skin is really shriveled and they almost looked collapsed. Let them cool enough to handle.

  2. Scoop the eggplant out of the skin into a bowl. Season it with more salt, the cumin, and crushed red pepper to taste. Stir in the lemon juice, tahini and roasted garlic, using a fork to mash it all together well. Then use a spoon to stir while slowly pouring in the 1/3 cup of olive oil. This will emulsify it into creamy gorgeousness. Transfer it to a pretty bowl and drizzle a little olive oil on top, along with a generous pinch of paprika. Serve with warm pita, pita chips, crisp veggies, you name it!

Recipe Notes

*to roast garlic, pre-heat the oven to 400. Remove the outer paper layers of a head of garlic and cut the top tip off to reveal the cloves inside. Dizzle the top with a little olive oil, then wrap it in foil and roast it in the oven for an hour. Perfection, it has so many uses! It can be stored in the refrigerator for weeks, I made it a couple of days prior to Thanksgiving cooking and used it in all of my recipes.

Nutrition Facts
Baba Ganoush
Amount Per Serving (4 g)
Calories 309 Calories from Fat 229
% Daily Value*
Fat 25.4g39%
Saturated Fat 3.6g23%
Sodium 606mg26%
Potassium 714mg20%
Carbohydrates 20.7g7%
Fiber 11.2g47%
Sugar 8.5g9%
Protein 5.5g11%
Calcium 96mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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