Baba Ganoush

This is such a silky, wonderfully flavored version of baba ganoush! It's a perfect party spread with pita and crisp vegetables.

Total Time

1hr 15min

5.0

1 Rating

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

Small Eggplants

•

Lemon , juiced

•

4 Tbsp

Tahini

•

1/3 cup

Olive Oil

•

5 cloves

Roasted Garlic , mashed

•

1/2 tsp

Ground Cumin

•

2 pinches

Crushed Red Pepper Flakes

•

1 pinch

Paprika

•

to taste

Salt

Cooking Instructions

Preheat the oven to 425 degrees F (220 degrees C) and line a sheet tray with parchment paper.

Cut each Eggplants (2) in half, and drizzle each half generously with olive oil on the cut side.

Sprinkle the cut sides of the eggplant with Salt (to taste) generously, then line them upside down on the sheet tray.

Let them roast in the oven for about 45 minutes to 1 hour, until the skin is really shriveled and they almost look collapsed. Let them cool enough to handle.

Scoop out the eggplant flesh with a spoon and move it into a bowl. Season with more Salt (to taste) , Ground Cumin (1/2 tsp) , and Crushed Red Pepper Flakes (2 pinches) .

Stir in the Lemon Juice (1) , Tahini (4 Tbsp) , and Garlic (5 cloves) . Mash with a fork until everything comes together. Then, slowly pour in Olive Oil (1/3 cup) , keep stirring until it’s incorporated into a creamy mixture.

Transfer the mixture to a bowl and drizzle some olive oil on top. Season with Paprika (1 pinch) .

Serve with warm pita, pita chips, or roasted veggies.

Author's Notes

To roast garlic, preheat the oven to 400 degrees F (200 degrees C). Remove the outer layers of the garlic head, and cut off the top to reveal the cloves inside. Drizzle some olive oil on top, wrap in foil, and roast in the oven for about 1 hour.

This dish can be stored in the fridge for several weeks.

Nutrition Per Serving

CALORIES

221

FAT

21.2 g

PROTEIN

2.1 g

CARBS

8.4 g