Baba Ganoush
Baba Ganoush
Ingredients
For the Baba Ganoush
- 1 eggplant, large
- 2 cloves fresh garlic, minced
- 2 tablespoons fresh lemon juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 cup tahini
For Garnish
- 2 tablespoons extra virgin olive oil, for drizzling
- 1 sprig fresh parsley, for garnish
Instructions
- 1
Char the eggplant: Place the large eggplant directly over hot charcoal on a grill. Turn frequently until the skin is thoroughly charred and the flesh is very soft. Alternatively, you can roast it in an oven at 400°F (200°C) for 45-60 minutes, air fry, or char it over a stovetop burner.
⏱️ 25 min•🌡️ 400 - 2
Drain the eggplant: Once charred and soft, transfer the eggplant to a metal colander placed over a bowl. Allow it to drain for at least 15-20 minutes. This crucial step removes excess liquid, ensuring a creamy, not watery, dip. For best results, you can even drain it longer in the refrigerator.
⏱️ 20 min
- 3
Prepare the eggplant flesh: Carefully peel away the charred skin from the cooled eggplant. Cut off and discard the stem. Place the soft eggplant flesh into a mixing bowl. Press the peeled eggplant in the colander once more to remove any remaining moisture.
⏱️ 5 min
- 4
Combine ingredients: To the mashed eggplant, add the minced fresh garlic, freshly squeezed lemon juice, salt, and tahini. Using a fork, thoroughly mix and mash all the ingredients together until a creamy, somewhat chunky dip is formed.
⏱️ 5 min
- 5
Serve and garnish: Transfer the Baba Ganoush to a serving plate and spread it out. Drizzle generously with extra virgin olive oil and garnish with a sprig of fresh parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baba Ganoush
Ingredients
For the Baba Ganoush
- 1 eggplant, large
- 2 cloves fresh garlic, minced
- 2 tablespoons fresh lemon juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 cup tahini
For Garnish
- 2 tablespoons extra virgin olive oil, for drizzling
- 1 sprig fresh parsley, for garnish
Instructions
- 1
Char the eggplant: Place the large eggplant directly over hot charcoal on a grill. Turn frequently until the skin is thoroughly charred and the flesh is very soft. Alternatively, you can roast it in an oven at 400°F (200°C) for 45-60 minutes, air fry, or char it over a stovetop burner.
⏱️ 25 min•🌡️ 400 - 2
Drain the eggplant: Once charred and soft, transfer the eggplant to a metal colander placed over a bowl. Allow it to drain for at least 15-20 minutes. This crucial step removes excess liquid, ensuring a creamy, not watery, dip. For best results, you can even drain it longer in the refrigerator.
⏱️ 20 min - 3
Prepare the eggplant flesh: Carefully peel away the charred skin from the cooled eggplant. Cut off and discard the stem. Place the soft eggplant flesh into a mixing bowl. Press the peeled eggplant in the colander once more to remove any remaining moisture.
⏱️ 5 min - 4
Combine ingredients: To the mashed eggplant, add the minced fresh garlic, freshly squeezed lemon juice, salt, and tahini. Using a fork, thoroughly mix and mash all the ingredients together until a creamy, somewhat chunky dip is formed.
⏱️ 5 min - 5
Serve and garnish: Transfer the Baba Ganoush to a serving plate and spread it out. Drizzle generously with extra virgin olive oil and garnish with a sprig of fresh parsley before serving.
⏱️ 5 min