Baba Ganoush

Eggplant, garlic, tahini and lemon juice come together to create this irresistibly smooth and savory Middle Eastern dip.

Making baba ganoush is ridiculously simple, leaving most (including me) wondering why I haven’t been making it all along. All it takes is roasting the eggplants and pureeing the flesh along with all other ingredients and voila – you have a dish that sounds laborious and fancy.

If you’re not familiar with baba ganoush, think of it as hummus, only sub eggplant for the chickpeas.

Once cooked and blended, eggplants create a super smooth and creamy product with a mild flavor. By adding tahini, garlic, lemon and some salt and pepper, the end result is a well-rounded versatile dip.

Baba ganoush is typically enjoyed as a dip (we recommend veggies, flax crackers, flatbread), but can also be spread on a sandwich, put in a wrap, or on a salad.

In terms of nutrition, eggplants are underused nutrient-dense powerhouses. They contain a healthy amount of fiber, vitamins, minerals and antioxidants with only 20 calories per cup. Studies have shown regularly eating eggplants helps reduce LDL cholesterol (the bad cholesterol) and triglyceride levels and promotes blood sugar control. And with only 20 calories per cup, replacing a high calorie snack with some baba ganoush and veggies is a great choice when trying to lose some lbs.

Baba Ganoush

Eggplant, garlic, tahini and lemon juice come together to create this irresistibly smooth and savory Middle Eastern baba ganoush dip.

5 from 2 votes

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Course: Appetizer

Cuisine: Arabic, Greek

Keyword: Baba Ganoush, Dip, Eggplant

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

• 2 large eggplants
• 1 head garlic
• 3 Tbsp tahini
• 1 Tbsp lemon juice
• 1/4 tsp salt or more to taste
• 1/4 tsp pepper or more to taste

Instructions

• Preheat the oven to 450'F.
• Using a fork, poke each eggplant several times. Remove the outer flaky layer of the garlic head then cut off just the tips of each of the cloves. Wrap the head of garlic in foil and then place the garlic and both eggplants on a pan. Bake in the oven for 45 minutes. 
• Allow the eggplants to cool and then slice them in half down the middle. Using a spoon, scoop out the flesh and place it in a food processor. Squeeze each clove out of the garlic head and add them to the food processor. 
• Add the remaining ingredients to the food processor and then process until smooth. Sprinkle smoked paprika on top before serving to add a smokey element. 

Notes

Best when served chilled. Serve with fresh veggies or whole grain flat bread. 

For a more smokey flavor, grill the eggplants rather than roasting them in the oven. 

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