Baba Ganoush

Baba Ganoush is a classic Middle Eastern eggplant dip, known for its creamy texture and smoky flavor. It’s a perfect appetizer or snack, often served with warm pita or fresh vegetables.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Resting Time: 15 minutes
Total Time: 1 hour 15 minutes
Serving: 4

Ingredients:

• 2 large eggplants
• 3 tablespoons of tahini (sesame seed paste)
• 2 cloves of garlic, minced
• Juice of 1 lemon
• 2 tablespoons of olive oil
• Salt to taste
• A pinch of ground cumin
• Fresh parsley, chopped (for garnish)
• Paprika or smoked paprika (for garnish)

Method:

1. Preheat your oven to 400°F (200°C). Pierce the eggplants with a fork and place them on a baking sheet. Roast in the oven for about 45 minutes or until the skin is charred and the inside is soft.
2. Allow the eggplants to cool, then peel and discard the skin. Drain any excess liquid from the eggplant.
3. In a bowl, mash the eggplant pulp with a fork or blend it in a food processor for a smoother texture.
4. Add tahini, minced garlic, lemon juice, and olive oil to the mashed eggplant. Mix until well combined. Season with salt and a pinch of cumin.
5. Transfer the mixture to a serving dish. Drizzle with a little olive oil, sprinkle with chopped parsley and paprika for garnish.

Notes:

• For a more intense smoky flavor, you can char the eggplants on an open flame (like a gas stove or grill) before roasting.
• Adjust the amount of garlic and lemon juice to suit your taste.
• Baba Ganoush can be stored in the refrigerator for up to 5 days.

Nutritional Information per Serving (Based on USDA Guidelines):

• Calories: 130 kcal
• Protein: 2g
• Carbohydrates: 13g
• Fat: 8g
• Fiber: 6g
• Sodium: 200mg
• Sugars: 6g

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