8 INGREDIENTS • 6 STEPS • 40MINS

Baba Ganoush

Name: Baba Ganoush
Total time: PT2400.0S
Yield: 2
Ingredients: 2 Eggplant; 2 clove Garlic; 1 Lemon; 3 tablespoon Tahini; 80 milliliter Olive Oil; 40 gram Fresh Parsley; to taste Salt; to taste Paprika

Recipe

4.8

4 ratings

Baba Ganoush isn't just any old eggplant dip. Smooth, savory, and smokey, this dip will have everyone asking for the recipe. Serve with crunchy veggies or pita, and enjoy it as a wonderfully healthy snack at your next party!

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Baba Ganoush

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SideChef

Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

https://www.sidechef.com

Baba Ganoush isn't just any old eggplant dip. Smooth, savory, and smokey, this dip will have everyone asking for the recipe. Serve with crunchy veggies or pita, and enjoy it as a wonderfully healthy snack at your next party!

40MINS

Total Time

$1.71

Cost Per Serving

Ingredients

Servings

2

us / metric

2

Medium Eggplants

2 cloves

Garlic

1

Lemon, freshly squeezed

30 ml juice per 2 servings

3 Tbsp

Tahini

1/3 cup

Olive Oil

plus extra for garnish

1 cup

Fresh Parsley

to taste

Salt

to taste

Paprika

for garnish

Nutrition Per Serving

VIEW ALL

Calories

375

Fat

41.0 g

Protein

1.5 g

Carbs

2.2 g

Add to plan

Baba Ganoush

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SideChef

Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

https://www.sidechef.com

Cooking InstructionsHide images

step 1

Preheat Oven to 425 degrees F (220 degrees C).

step 2

Lay the two Eggplants (2) on their side and puncture with a fork, turning to make sure you get every side. Place the eggplants on a baking sheet and roast in the oven for 20-30 minutes, or until they start to wilt and juice. Every few minutes rotate to ensure the whole eggplant cooks evenly!

step 3

Cut off the ends of your Garlic (2 cloves) and then use the back of your knife to crush the cloves. Make a garlic paste by crushing Garlic and a generous pinch of Salt (to taste) together and raking them over the cutting board with your knife.

step 4

Once cooked, halve each eggplant and use a spoon to scoop out the flesh and discard the skins.

step 5

In a blender combine Eggplant, garlic paste, Tahini (3 Tbsp), juice from Lemon (1), Salt (to taste), Olive Oil (4 Tbsp) and Fresh Parsley (1 cup). Blend until creamy, about 1 minute.

step 6

Serve your Baba Ganoush with a drizzle of Olive Oil (4 tsp) and a sprinkle of Paprika (to taste). Use this Baba Ganoush as dip for chips or veggies or as a sauce on proteins like lamb or chicken!