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Baba Ganoush
Recipe

9 INGREDIENTS • 8 STEPS • 1HR 15MINS

Baba Ganoush

This is such a silky, wonderfully flavored version of baba ganoush! It's a perfect party spread with pita and crisp vegetables.
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Baba Ganoush
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This is such a silky, wonderfully flavored version of baba ganoush! It's a perfect party spread with pita and crisp vegetables.
1HR 15MINS
Total Time
$0.79
Cost Per Serving
Ingredients
Servings
4
US / Metric
Eggplant
2
Small Eggplants
Lemon
1
Lemon, juiced
Tahini
1/4 cup
Tahini
Olive Oil
1/3 cup
Olive Oil
plus more as needed
Garlic
5 cloves
Roasted Garlic, mashed
Ground Cumin
1/2 tsp
Ground Cumin
Crushed Red Pepper Flakes
2 pinches
Crushed Red Pepper Flakes
Paprika
1 pinch
Paprika
Salt
to taste
Salt
Nutrition Per Serving
VIEW ALL
Calories
221
Fat
21.2 g
Protein
2.1 g
Carbs
8.4 g
Add to plan
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Baba Ganoush
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

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.
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C) and line a sheet tray with parchment paper.
step 2
Cut each Eggplants (2) in half, and drizzle each half generously with olive oil on the cut side.
step 3
Sprinkle the cut sides of the eggplant with Salt (to taste) generously, then line them upside down on the sheet tray.
step 3 Sprinkle the cut sides of the eggplant with Salt (to taste) generously, then line them upside down on the sheet tray.
step 4
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.
step 4 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.
step 5
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).
step 6
Stir in the Lemon (1), Tahini (1/4 cup), 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.
step 6 Stir in the Lemon (1), Tahini (1/4 cup), 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.
step 7
Transfer the mixture to a bowl and drizzle some olive oil on top. Season with Paprika (1 pinch).
step 8
Serve with warm pita, pita chips, or roasted veggies.
step 8 Serve with warm pita, pita chips, or roasted veggies.
Tags
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Appetizers
Dairy-Free
Budget-Friendly
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Mediterranean
Vegetables
Spreads & Dips
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