Classic Lebanese Baba Ghanoush
This authentic Lebanese Baba Ghanoush is a smoky, creamy eggplant dip that’s perfect with pita or crackers.
Equipment
- Fork
- Blender or masher
- Cutting board
- knife
- measuring spoons,
- mixing bowl
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 parsley
- 2 tablespoons 30 g minced garlic
- Salt to taste
- Pepper to taste
- Olive oil for garnish
Instructions
- Preheat the oven to 375°F (190°C, gas mark 5).
- Prick holes all over the eggplant using a fork.
- Place the eggplant directly on the oven rack and roast for 45 minutes until soft.
- Remove the eggplant from the oven, place it in a bowl, and cover.
- Let it cool for about 15 minutes.
- Peel the eggplant, discarding the skin, and place the flesh in a mixing bowl.
- Add lemon juice, tahini, parsley, garlic, salt, and pepper to the eggplant.
- Mash the mixture until smooth, or blend it in a blender for a creamier texture.
- Transfer to a serving dish and drizzle olive oil on top.
- Serve with warm pita, crackers, or fresh vegetables.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a chilled Rosé or a light Pinot Grigio to enhance the smoky and tangy flavors.
Pair with a chilled Rosé or a light Pinot Grigio to enhance the smoky and tangy flavors.
Nutritional Information
Calories: 110 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 7 g | Sugar: 3 g | Salt: 0.4 mg
