Baba Ganoush

Name: Baba Ganoush
Cuisine: Middle Eastern
Ingredients: 2 large eggplants; 4 Tbls olive oil (drizzle on eggplant before roasting); 2 cloves garlic (minced); The juice of one lemon; 1/4 cup tahini; 1 teaspoon salt; 2 heaping tablespoons plain yogurt (I used Greek); 1/4 cup extra virgin olive oil; Extra Virgin olive oil for garnish; Sumac for garnish; Parsley for garnish

5 steps

Better than a restaurant Baba ganoush!. Baba ganoush Hands down is one of my favorite dips. It’s Creamy, savory and so delicious, and not to mention it’s incredibly easy to make.

Updated at: Mon, 21 Aug 2023 18:43:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1793.8 kcal (90%)

Total Fat160.8 g (230%)

Carbs84 g (32%)

Sugars41.8 g (46%)

Protein25.3 g (51%)

Sodium2457.5 mg (123%)

Fiber38.7 g (138%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2eggplants

large

4 Tblsolive oil

drizzle on eggplant before roasting

2cloves garlic

minced

1the juice of lemon

¼ cuptahini

1 teaspoonsalt

2 heaping tablespoonsplain yogurt

I used Greek

¼ cupextra virgin olive oil

extra virgin olive oil

Instructions

Step 1

1. Cut the eggplants in half lengthwise. Drizzle with olive oil and Roast the eggplants in a preheated 400° oven for about 45 minutes.

Step 2

2. In a bowl whisk together the garlic, lemon juice, tahini, salt, yogurt, EVOO and set it aside.

Step 3

3. Once the eggplants come out of the oven Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a spoon, leaving the skin behind. Take a knife and start chopping the eggplants to break it down into smaller pieces.

Step 4

4. Add the eggplant to the tahini mixture, stir everything together until well combined.

Step 5

5. Transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and garnish with parsley, sumac and enjoy!

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