1/2 Photos of Baba Ganouj - Eggplant Dip With Sesame Oil
Toby Jermain's Note:
Middle Eastern eggplant and sesame dip/spread. This is my variation of my father's recipe.
My Private Note
Units: US | Metric
- 2 medium dark-skinned eggplants (pierced with fork to let steam escape)
- 4 -5 garlic cloves, to taste
- 6 tablespoons tahini (Arabic sesame paste)
- 4 lemons, juice of
- 2 tablespoons water
- salt & freshly ground black pepper
- 1 dash hot red pepper, to taste (cayenne)
- chopped parsley (for garnish) (optional)
- toasted pine nuts (for garnish) (optional)
- pomegranate seeds (for garnish) (optional)
- 1Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
- 2Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
- 3Broil in oven or bake at 450oF until fairly soft.
- 4Allow to cool enough to be handled.
- 5Remove most of skin, and mash eggplant.
- 6If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
- 7Fit food processor with steel blade.
- 8With machine running, drop in garlic cloves.
- 9Add tahini, lemon juice, and water; blend until thoroughly combined.
- 10Add eggplant, and pulse until coarsely pureed.
- 11Add salt and red and black pepper to taste.
- 12Refrigerate for 1-2 hours for flavor to develop.
- 13Adjust seasonings, including tahini if desired.
- 14Garnish with parsley, pine nuts, and pomegranate seeds as desired.
- 15Serve with pita bread or veggies.
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Nutritional Facts for Baba Ganouj - Eggplant Dip With Sesame Oil
Serving Size: 1 (1421 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 140.1
- Calories from Fat 68
- Total Fat 7.5 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 15.5 mg
- Total Carbohydrate 17.7 g
- Dietary Fiber 7.7 g
- Sugars 5.0 g
- Protein 4.7 g