Baba Ganoush is a delicious Middle Eastern dish that has become popular around the world. It is made from roasted aubergine (or eggplant if you are from the US), tahini, garlic, lemon juice, and olive oil. The aubergine is roasted until it is soft and tender, then mixed with the other ingredients to create a creamy, flavorful dip. Baba Ganoush is often served as an appetizer or side dish, and it is especially delicious when served with warm pita bread or fresh vegetables. It is a healthy and flavorful alternative to traditional dips like hummus or ranch.
Ingredients
- 1 large aubergine
- 2 tbsp extra virgin olive oil
- salt
- pepper
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 small clove garlic, finely crushed
- juice half small lemon
- 2 tbsp brown tahini
- 3 tbsp extra virgin olive oil
- ground pepper
- salt
- 3 tbsp fresh parsley, roughly chopped
- pinch smoked paprika, optional
Instructions
- Preheat the oven to 190C gas 5.
- Slice the aubergines into 3 thick slices horizontally, then score each piece.
- Drizzle with olive oil and season well with salt and pepper.
- Cook in the preheated oven in a tray until well-coloured and soft, probably 20 minutes.
- Once cooked, remove all the flesh using a spoon and discard the charred skin. (you can add if you want to)
- Place into a small stick blender base and add the coriander, cumin, garlic, lemon, and tahini, then add half the oil and blitz into a nice thick puree; add more oil if needed.
- Spoon into a bowl and season well with pepper, salt and more lemon juice if needed.
- Serve at room temperature, sprinkled with chopped parsley and a dusting of smoked paprika.
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Nutrition Facts
Baba Ganoush
Amount per Serving
Calories
477
% Daily Value*
Fat
45
g
69
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
8
g
Monounsaturated Fat
29
g
Sodium
56
mg
2
%
Potassium
691
mg
20
%
Carbohydrates
20
g
7
%
Fiber
9
g
38
%
Sugar
8
g
9
%
Protein
6
g
12
%
Vitamin A
835
IU
17
%
Vitamin C
15
mg
18
%
Calcium
79
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
