1/1 Photo of Baba Ghanoush
A Middle Eastern dip or salad, made from aubergines/eggplant and tahini, deliciously garlicky and sublimely fresh with mint and lemon. Serve with pitta bread and salad as part of a mezze table, or pack in a leakproof pot and eat with breadsticks and strips of raw red pepper for a great picnic dish. There are many good recipes for babaganoush, but I especially like this one which comes from "Diva Cooking" by Victoria Blashford-Snell and Jennifer Joyce. As with most traditional dishes of this type, feel free to ring the changes with the herbs and quantities.
My Private Note
Units: US | Metric
- 1Prick the aubergines/eggplant seveeral times with a fork.
- 2EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred.
- 3Allow the aubergines to cool.
- 4When cool, half the aubergines, scoop out all their flesh and discard the skins.
- 5Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
- 6Season to taste with salt and pepper.
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Nutritional Facts for Baba Ghanoush
Serving Size: 1 (194 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 135.0
- Calories from Fat 79
- Total Fat 8.8 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 12.0 mg
- Total Carbohydrate 13.4 g
- Dietary Fiber 6.9 g
- Sugars 4.1 g
- Protein 3.7 g