1h$7.46Baba Ganoush
Smoky eggplant and tahini dip finished with lemon, garlic, olive oil, and parsley.
- Energy
- 196 calories per serving
- Protein
- 4.9 g per serving
- Carbs
- 12.1 g per serving
- Fat
- 15.6 g per serving
- Sodium
- 323 mg per serving
Shopping options
Tahini
0.33 Cup
Haddar® by Baracke Tahini Sesame Paste
18%
Smoked paprika
0.25 Teaspoon
McCormick Gourmet Organic Smoked Paprika
1%
Extra-virgin olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Ground cumin
0.5 Teaspoon
Kroger® Ground Cumin Shaker
2%
Fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Globe eggplants
900 Gram
Eggplant
100%
Flat-leaf parsley, finely chopped
0.25 Cup
Parsley - Italian
25%
Garlic cloves, minced
2 Count
Garlic
20%
Fresh lemon juice
3 Tablespoon
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- globe eggplants-900 g
- tahini-0.33 cups
- flat-leaf parsley-0.25 cups
- garlic cloves-2 cloves
- fresh lemon juice-3 tablespoons
- extra-virgin olive oil-3 tablespoons
- fine sea salt-0.75 teaspoons
- ground cumin-0.5 teaspoons
- smoked paprika-0.25 teaspoons
Heat the oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil.
Prick the eggplants several times with a fork and place them on the prepared baking sheet.
Pierce the eggplants before roasting so steam can escape.
Roast for 40 to 45 minutes, turning once, until the eggplants are very soft and collapsed. Broil for the last 3 to 5 minutes to char the skins, watching closely.
Use oven mitts when handling the hot baking sheet.
Watch the broiler closely to prevent scorching.
Let the eggplants cool for 10 minutes. Split them open, scoop the flesh into a fine-mesh strainer, and discard the skins.
Open roasted eggplants carefully to avoid hot steam.
Keep the knife blade angled away from your fingers when splitting the eggplants.
Let the eggplant flesh drain for 10 minutes, then transfer it to a medium mixing bowl.
Mash the eggplant with a fork until mostly smooth with a little texture.
Stir in the tahini, lemon juice, garlic, 2 tablespoons olive oil, salt, cumin, and smoked paprika until creamy.
Spoon the baba ganoush into a serving bowl. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley.
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