Baba Ghanoush (Roasted Eggplant Dip)

Baba Ghanoush is a tasty roasted eggplant dip that is super easy to make and delicious as a dip or spread on pita slices. 

Baba ghanoush (or baba ganouj) is simple to make, and consists of roasted or grilled eggplant, garlic, lemon juice, salt, tahini (sesame paste), and olive oil. 

It's a super simple dish that is loaded with smoky flavor. Garnish it with some more extra virgin olive oil, some chopped fresh parsley, and a few pine nuts if you like. 

You could also get creative and add a little paprika, cayenne pepper, or some sumac if you like, or substitute cilantro for the parsley. 

Tips for Making this Baba Ghanoush:

While many old school cooks char the eggplant over an open flame on the stovetop, the easiest way to roast the eggplant for this dip is in the oven with the broiler. You could also use a charcoal or gas grill if you have one and it's convenient to get it going. 

You will want to grill/broil the eggplant for 30 minutes, long after you are sure that it is done. The skin should be completely charred and the eggplant itself should be super soft and limp. 

If you are using the broiler, set the eggplants on a foil lined baking sheet on a rack that is about 8 to 9 inches below the broiler and broil for 30 minutes, flipping after about 20 minutes. the skin will be pretty much blackened. 

Once you've cooled the eggplant, scrape the flesh out of the burned skins and then place it into a mesh sieve, salt it, and let some of the excess liquid drain over a bowl. 

Also, be sure to prick the eggplants with a fork before charring them so that they don't burst open while broiling or grilling. 

What to Serve With Baba Ghanoush:

Baba ghanoush is wonderful served with pita chips, pita bread, and fresh veggies for dipping. 

You could also offer it with other Mediterranean dips such as skordalia, tzatziki, and hummus for a gorgeous appetizer board. 

Welcome to this month's Foodie Extravaganza, hosted by Stacy of Food Lust People Love. We celebrate one of the random food holidays each month. 

This month, we are celebrating World Vegan Month. While I'm not a vegan, I do like having a recipe or two on tap just in case I need them. 

Check out everyone's recipes:

• Baba Ghanoush from Karen’s Kitchen Stories
• Bhendi - Okra Masala Dry from Sneha’s Recipe
• Chickpea Falafel Salad from Palatable Pastime
• Lumina Pumpkin Olan from Magical Ingredients
• Sticky Pudding Carrot Pineapple Cake from Food Lust People Love
• Sweet and Sour Eggplant Salad from A Day in the Life on the Farm

Baba Ghanoush

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 45 MinInactive time: 1 HourTotal time: 2 H & 5 M

Baba Ghanoush is a tasty roasted eggplant dip that is super easy to make and delicious as a dip or spread on pita slices.

Ingredients

• 2 Italian eggplants, about 12 ounces each
• 1 teaspoon salt, plus more to taste
• 1 tablespoon fresh lemon juice, plus more for taste
• 1 large garlic clove, finely minced
• 1/4 cup tahini
• 2 tablespoons olive oil, plus more for garnish
• Chopped fresh parsley for garnish

Instructions

1. Place an oven rack about 8 to 9 inches below the oven's broiler and set the oven to broil. Pierce the eggplants with a fork on both sides a few times.
2. Line a baking sheet with foil and place the eggplants on the foil. Place the baking sheet on the rack and broil for 20 minutes. Flip the eggplants over and broil for 10 minutes more. The skin should be very charred and the eggplants should be super soft and cooked through. The eggplants should smell pretty smoky.
3. Let the eggplants cool. Cut them in half and scrape out the flesh into a bowl. Sprinkle the eggplant with the salt and place everything into a mesh sieve over a bowl and let drain, about 30 minutes.
4. In the meantime, combine the lemon juice and garlic in a small bowl and smash together.
5. Place the eggplant flesh, along with the lemon juice and garlic mixture into a mini food processor and pulse. Alternatively, you can use a knife to finely dice the ingredients in a bowl.
6. Add the tahini and 2 tablepoons of olive oil and pulse or whisk briskly to mix. Let sit for about 20 minutes at room temperature. Add more salt and lemon juice to taste if necessary. 
7. Garnish with a drizzle of olive oil and a handful of chopped parsley.

Nutrition Facts

Calories

210.24

Fat (grams)

15.38

Sat. Fat (grams)

2.15

Carbs (grams)

17.26

Fiber (grams)

7.62

Net carbs

9.62

Sugar (grams)

8.2

Protein (grams)

4.95

Sodium (milligrams)

592.07

Cholesterol (grams)

0

https://www.karenskitchenstories.com/2022/11/baba-ghanoush-roasted-eggplant-dip.html

Karen's Kitchen Stories

baba ghanoush

dip, appetizer

Lebanese

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it # karenskitchenstories