Description
A wonderfully delicious, rich and creamy Middle Eastern Baba Ganoush recipe that's easy to make and packed with flavor. Gather your eggplants, tahini, lemon and salt because whether you're grilling on an open flame or oven roasting, this is the best tasting baba ganoush recipe!
Ingredients
Units
Scale
- 2 Eggplants (roasted)
- 1/2 cup Tahini
- 1 Garlic clove (minced (or 2 roasted))
- 1 Whole fresh lemon (all the juice)
- Salt to taste
Optional but suggested
- Involtini Spice
- Paprika Dry Rub
- Sumac
- Toasted sesame seeds for garnish
Garnish
- Fresh parsley
- Extra virgin olive oil
Extra Topping Suggestions
- Pomegranate seeds
Instructions
- Preheat the oven to 220 degrees Celsius and line a baking tray with foil. Set aside.
- Rinse the eggplants, dry using kitchen tissue paper and use a fork to pierce random holes around the eggplant. Piercing the eggplant will prevent it from exploding.
- Bake for 50 minutes turning once halfway through. When it roasts into a collapsible roasted eggplant, it's ready.
- Let the eggplant cool before cutting it open and use a spoon to scoop out all the soft flesh. Place a fine-mesh strainer or colander or sift over a large bowl. and transfer the soft flesh into the strainer. Leave it to drip as much liquid, this can take 10 to 20 minutes.
- Add the rest of the ingredients - tahini, garlic, salt and lemon and mix using a fork until smooth. Add the spices and extra seasoning and lemon if needed but always taste as you go. If it tastes a little bland it probably needs more lemon and salt!
- Garnish with olive oil, Involtini spice, Paprika Dry Rub and serve with a choice of naan, carrots, bell peppers and cucumbers.
Notes
Stores well in the fridge for up to 3 days.
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- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Cuisine: Middle Eastern
Nutrition
- Calories: 77
- Sugar: 3
- Sodium: 5
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 8
- Fiber: 3
- Protein: 3