1/3 Photos of Baba Ghanoush (Eggplant Dip)
Baba Ghanoush is such a good way to get your vegetables in. Plus, it's fun to hear the 4yo trying to say it. I didn't see any other recipes quite like this one.
My Private Note
Units: US | Metric
- 2 large eggplants (1 1/4 lbs)
- 2 tablespoons tahini (sesame paste)
- 4 garlic cloves, peeled and crushed with salt
- 3 tablespoons fresh lemon juice (or more to taste)
- 4 tablespoons cold water
- 1/4 teaspoon salt
- 1 dash fresh ground black pepper
- 1/2 teaspoon olive oil
- 1 cup tomato, chopped
- 1/2 cup onion, diced
- 1Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
- 2Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool.
- 3Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
- 4In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
- 5Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Baba Ghanoush (Eggplant Dip)
Serving Size: 1 (250 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 91.5
- Calories from Fat 28
- Total Fat 3.2 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 106.7 mg
- Total Carbohydrate 15.5 g
- Dietary Fiber 7.3 g
- Sugars 5.8 g
- Protein 3.2 g