Lebanese Baba Ghanoush
A smoky and creamy Lebanese-style baba ghanoush made from roasted eggplant, tahini, and garlic. The perfect dip for pita bread, crackers, or veggies!
Ingredients
- 1 eggplant about 1 pound, or 455 g
- ¼ cup 60 ml lemon juice
- ¼ cup 64 g tahini
- 3 tablespoons 12 g fresh parsley or 1 tablespoon (4 g) dried
- 2 tablespoons 30 g minced garlic
- Salt and pepper to taste
- Olive oil for garnish
Instructions
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Prick holes all over the eggplant with the tines of a fork.
- Place the eggplant directly on the oven rack and roast for about 45 minutes, or until the flesh is soft.
- Remove from the oven, place in a bowl, and cover with a lid or plastic wrap.
- Let sit for 15 minutes to cool.
- Peel the eggplant, discarding the skin, and place the flesh in a bowl.
- Add lemon juice, tahini, parsley, garlic, salt, and pepper.
- Mash until smooth.
- For a smoother texture, transfer to a blender and purée until creamy.
- Serve with a drizzle of olive oil on top and enjoy with pita, crackers, or fresh vegetables.
Notes / Tips / Wine Advice:
Serving Tip:
Top with a sprinkle of fresh parsley or a dash of paprika for extra color and flavor. Serve with fresh pita bread, veggie sticks, or crackers for a healthy snack or appetizer.Wine Advice:
Pairs wonderfully with a crisp, chilled Sauvignon Blanc or a light Pinot Grigio.Nutritional Information
Calories: 90 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 5 g | Fiber: 4 g | Sugar: 3 g | Salt: 0.5 mg
