Baba Ganoush
Baba Ganoush is a smooth, smoky eggplant dip blended with tahini, lemon, garlic, and olive oil. Rich yet balanced, it delivers depth of flavour through roasted vegetables and healthy fats, making it a versatile staple in plant-forward cooking.
- 20 min
- EASY
- ABOUT 50 OZ / 1.5 KG
- SESAME
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 180 kcal Calories
- 4 g Protein
- 12 g Carbs
- 13 g Fat
- 5 g Fibre
- 3 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Large globe eggplants | 6 each | ||
| Tahini paste | 1 cup | 200 g | |
| Garlic cloves | 3 each | Minced | |
| Lemons | 2 each | Juiced | |
| Salt | to taste | ||
| Black pepper | to taste | Ground | |
| Pure olive oil (not extra-virgin) | 4 oz | 120 ml | |
| Yogurt | ½ cup , if needed | 125 ml | |
Method
- Place the eggplants on the top of a pre-heated griddle or grill them on high heat. Char them on all sides until very tender, and they have lost about half of their original size.
- Allow the eggplants to cool for an hour before proceeding.
- Once cooled, remove the charred skin and most of the seeds.
- Place the eggplants, tahini paste, garlic, lemon juice, olive oil, and seasonings in the food processor. Purée until the eggplants have broken down but are not completely smooth.
- Check the flavor and chill.
- Pro Tip: Your baba ghanoush should not be smooth.
