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This Baba Ganoush requires a few ingredients and does not require a grill or gas stove. Smooth, creamy and silky, this baba ganoush is a delicious traditional Middle Eastern appetizer made with eggplant, tahini, garlic and lemon juice.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
- 2 large eggplants
- 3 cloves garlic minced
- 2 tbsp lemon juice
- 1/4 tsp cumin ground
- 1/2 tsp salt or to taste
- 1 tsp pepper or to taste
- 1/4 cup Tahini paste
- 1 tbsp olive oil
- 1/8 tsp sumac
- parsley for garnish
Preheat your oven to 375 F degrees.
Prick the eggplants with a fork in several place. Place the eggplants on a baking sheet and cook for about 45 minutes until the skin blackens and blisters. Alternatively you can also place them on the grill. Let them cool completely.
Peel off the skin and discard it. The eggplant should be very soft and the skin should be able to be peeled easily.
Place the eggplant flesh in a food processor. Add garlic cloves, lemon juice, cumin, salt and pepper and Tahini paste. Pulse until a paste forms. Taste and season accordingly with salt and pepper.
To serve drizzle with a bit of olive oil, sprinkle with some sumac and garnish with parsley.
Serve with pita chips or vegetables.
- Tahini paste is a condiment made from toasted ground hulled sesame seeds, usually used in hummus, baba ghanoush, or halva.
- Sumac is a spice native to the Middle East that has a tangy lemony flavor commonly used in tabbouleh salad, hummus or baba ghanoush.
- The parsley or other herbs such as cilantro or basil are really not necessary but they are great in that they give the dip extra flavor boost.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 84kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 51mg | Vitamin C: 2.8mg | Calcium: 17mg | Iron: 0.5mg