Baba Ganoush

Total Time

55 min

Couisine

Middle Eastern

Category

DipsSpread

Diet

vegangluten-free

Prep Time

10 min

Cook Time

45 min

Rest Time

Dish

Side dishAppetizer

Link

Servings

4

Calories

~120 kcal

Garden Plants

EggplantCilantroParsleyBasilBasil thaiLime

posted by

Itai

A smoky, creamy Middle Eastern eggplant dip made with tahini, lemon, and garlic. Perfect as a spread or dip for veggies, bread, or falafel.

1. Preheat oven to 180–200°C (356–392°F).
2. Slice aubergines in half lengthwise and score the flesh in a crosshatch pattern.
3. Drizzle with olive oil and sprinkle with salt. Place cut side up on a baking tray.
4. Roast for 45 minutes or until very soft and slightly browned on top. Let cool slightly.
5. Scoop out the soft flesh into a large bowl.
6. Add lemon juice, crushed garlic, tahini, salt, pepper, and any herbs or spices you like.
7. Mix well with a fork or blend slightly for smoother texture. Adjust seasoning as desired.
8. Drizzle with extra olive oil to serve.

Storage Notes:

• Keeps in the fridge for 4–5 days.
• Can be frozen, but texture may change slightly after thawing.

Note: Servings: ~2 cups (4-6 servings as a dip). Nutrition per Serving is for ~1/4 cup.