Ingredients
Scale
- 2 medium eggplants
- ¼ cup tahini
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- ½ teaspoon salt
- Chopped fresh parsley
- Smoked paprika
Instructions
- Preheat the oven to 425°F.
- Pierce the eggplants all over with a fork.
- Wrap the eggplants in foil and place them on a baking sheet.
- Roast in the oven for 50-70 minutes, depending on the size of the eggplants, until they are completely tender inside.
- Remove the eggplants from the oven and let them cool until you can handle them.
- Peel off the skin and remove any large clumps of seeds.
- Place the eggplant flesh in a strainer over a bowl. Use a spoon or ladle to press the flesh into the strainer to remove excess water. Discard the water.
- Add the eggplant, tahini, lemon juice, olive oil, garlic, and salt to a food processor. Pulse until smooth.
- Transfer the mix to a dish and top with chopped parsley and smoked paprika. Enjoy with pita and veggies!
Notes
Store leftover Baba Ganoush in an airtight container in the fridge for 3-5 days, or freeze it for longer storage.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg