Baba Ganoush

A creamy Lebanese appetizer made from roasted eggplant. tahini paste, olive oil, lemon juice and a perfect blend of complimentary seasonings. It is traditionally served with warm pita bread.

Course Appetizer

Cuisine middle eastern

Keyword baba ghanouj, what is baba ganoush, what to serve with baba ganoush

Prep Time 10

Cook Time 40

Servings servings

Calories 136kcal

Author Beth Pierce

Ingredients

2 medium size eggplants
sea salt
1/4 cup tahini paste
1/4 cup olive oil
juice from one lemon
2 cloves garlic coarsely chopped
1 1/2 tablespoons Greek yogurt
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cumin
2 tablespoons chopped fresh parsley
salt to taste
warm pita bread

Instructions

Preheat oven to 425 degrees.
Slice eggplant in half, score the skin side and sprinkle with coarsely ground salt for 20-30 minutes. Wipe any moisture off with paper towels. Next drizzle both sides with about 1 tablespoon olive oil and bake skin side down on a baking sheet for 35-40 minutes or until very tender.
Scrape the guts out and into a food processor. Add the tahini paste, 2 tablespoons olive oil, lemon juice, garlic, Greek yogurt, cayenne pepper and ground cumin. Pulse several times to combine and mince the garlic. Stir in 1 1/2 tablespoons chopped fresh parsley and salt to taste. For best result refrigerate for several hours.
Before serving top with 1 tablespoon extra virgin olive oil and 1/2 tablespoon fresh chopped parsley. Serve with warm pita bread or crisp vegetables like celery, bell peppers, carrots or cucumbers.

Notes

If you do not have a food processor you can mix vigorously with a fork just be sure to mince the garlic.

Nutrition