Baba Ganoush

Votes: 6

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 76, total fat 4 G., saturated fats 1 G., proteins 3 G., carbohydrates 9 G., fiber 4 G., cholesterol 0 mg, sodium 153 mg, sugar 3 G.

Baba ganoush is a simple yet delicious Middle Eastern eggplant appetizer. Baked or grilled eggplant flesh is mixed with garlic, parsley, lemon juice, and tahini, then blended until smooth. Serve baba ganoush as a delicious and healthy dipping sauce with chips, crackers, or flatbreads for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 eggplant
1 clove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped parsley, plus extra for serving
2 tbsp. l. tahini (sesame paste), see recipe. Here
2 tablespoons lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, garlic, parsley, tahini, lemon, lemon juice

Cooking the dish according to the recipe:

Preheat oven to 230°C.
Prick the eggplant with a fork and place it on a foil-lined baking sheet. Bake until tender inside, about 20 minutes. Alternatively, grill the eggplant on a gas grill, turning it occasionally, until the skin is charred all over, about 10 minutes. Let the eggplant cool. Cut it in half lengthwise, squeeze out any excess liquid, and scrape the flesh into a food processor. Puree the eggplant until smooth and transfer to a medium bowl.

On a cutting board, chop the garlic with 1/4 teaspoon of salt until it forms a paste. Add the garlic to the eggplant. Add the parsley, tahini, and lemon juice. Season with salt to taste. Sprinkle with parsley before serving.

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