Homemade Authentic Baba Ganoush
Homemade baba ganoush – Lebanese smoky eggplant dip.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Appetizer
- Cuisine: Lebanese, Middle Eastern, Mediterranean
Ingredients
Scale
- 2 eggplants (about 350g each)
- 2 garlic cloves, pressed
- juice of 1/2–1 lemon
- 2 tbsp tahini
- 1/4 tsp ground cumin
- 1/2 tsp salt or to taste
For serving:
- pita bread
- extra virgin olive oil
- chopped fresh parsley
Instructions
- Wrap each eggplant with foil and place directly on a gas stove over medium heat. Rotate it frequently using tongs and roast for 15-20 minutes. Check with a knife for doneness. It should be soft all the way through.
- Let eggplants cool before unwrapping. Then peel and remove the seeds if they are hard. Place the eggplant into a mesh strainer to get rid of excess liquid. Press if with a spoon to speed up the process.
- Now transfer the eggplant into a mixing bowl and mash it well with a fork. Add pressed garlic, lemon juice, tahini, cumin and salt. Mix well to incorporate. Taste for seasoning and adjust if needed.
- Serve baba ganoush with generous swirl of extra virgin olive oil, fresh parsley, homemade pita bread and veggies of your choice.
Notes
If your baba ganoush came out too sharp for your taste, add few tablespoons of vegan Greek-style or coconut yogurt.
Nutrition
- Calories: 61
- Sugar: 3.6g
- Sodium: 200mg
- Fat: 2.6g
- Saturated Fat: 0.3g
- Carbohydrates: 9g
- Fiber: 4.8g
- Protein: 2.1g
- Cholesterol: 0mg