Baba Ganoush

Total Time Prep: 15 min. Bake: 20 min. + cooling
Yield 8 servings (1 cup)
Test Kitchen Approved
Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It's typically served as a starter with pita bread or fresh vegetables. —Nithya Narasimhan, Chennai, Alabama

Ingredients

  • 1 medium eggplant
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 2 tablespoons tahini
  • 1 garlic clove, minced
  • 1 teaspoon lemon juice
  • Chopped fresh parsley

Directions

  1. Preheat oven to 450°. Cut eggplant in half lengthwise. Place cut side up on an ungreased baking sheet. Brush 1 tablespoon olive oil over cut sides. Sprinkle with 1/2 teaspoon salt and paprika. Bake until dark golden brown, 20-25 minutes. Remove eggplant from pan to a wire rack to cool completely.
  2. Peel skin from eggplant; discard. Put flesh into a food processor and pulse to mash; transfer to bowl. Stir in tahini, garlic, lemon juice and remaining 1/2 teaspoon salt. Spoon into serving dish. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with chopped fresh parsley and additional paprika.

Nutrition Facts

2 tablespoons: 74 calories, 6g fat (1g saturated fat), 0 cholesterol, 297mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.

Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It's typically served as a starter with pita bread or fresh vegetables. —Nithya Narasimhan, Chennai, Alabama
Recipe Creator

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