Lebanese Baba Ganoush Recipe
Taste the irresistible blend of smokiness and creaminess in Lebanese Baba Ganoush, the perfect eggplant dip for all!
Servings: 2 cups
Calories: 280kcal
Ingredients
- 2 medium eggplants
- 2 cloves garlic peeled and grated
- 3 tablespoons raw tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon plain full fat Greek yogurt
- 1 teaspoon extra virgin olive oil plus more for serving
- ½ teaspoon kosher salt
For Serving:
- Zest of one small lemon
- ¼ teaspoon sumac
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a rimmed baking sheet with foil. Pierce the eggplants a few times with a knife (to prevent them from bursting open). Roast for 60 minutes, turning the eggplant every 15 minutes to promote even cooking.
- When cool enough to handle, slice each eggplant in half and use a spoon to scoop out the flesh. Place the eggplant in a food processor or blender along with the garlic, tahini, lemon juice, Greek yogurt, olive oil, and salt. Puree until smooth; taste and add salt as desired.
- Serve chilled or at room temperature, garnished with olive oil and toppings of choice.
Notes
Store Baba Ganoush leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place the dip in a freezer-safe container, leaving some space for expansion. You can freeze it for up to 3 months.
Thaw in the refrigerator overnight before serving.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 34g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 0.4mg | Sodium: 603mg | Potassium: 1191mg | Fiber: 15g | Sugar: 17g | Vitamin A: 294IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 2mg
