- Ingredients
- Eggplant (Baba Ganoush), Olive Oil (Baba Ganoush), Juice of lemons (Baba Ganoush), Garlic (Baba Ganoush), Raw Tahini (Baba Ganoush), Salt (Baba Ganoush), Pepper (Baba Ganoush), Fresh Herbs, basil, parsley, cilantro (Baba Ganoush), Spices (Paprika, lemon chili pepper) (Baba Ganoush)
- Prep Time
- 10 min
- posted by
- Itai
- Servings
- 4
- Dish
- Side dish, Appetizer
- Carbohydrates
- ~6 g
- Couisine
- Middle Eastern
- Total Time
- 55 min
- Category
- Dips, Spread
- Cook Time
- 45 min
- Fat
- ~10 g
- Diet
- vegan, gluten-free
- Garden Plants
- Eggplant, Cilantro, Parsley, Basil, Basil thai, Lime
- Picture
- Protein
- ~2 g
- Fiber
- ~2.5 g
- Calories
- ~120 kcal
Ingredients
Ingredients
Nothing to show here right now.
Description
A smoky, creamy Middle Eastern eggplant dip made with tahini, lemon, and garlic. Perfect as a spread or dip for veggies, bread, or falafel.
Instructions
- Preheat oven to 180–200°C (356–392°F).
- Slice aubergines in half lengthwise and score the flesh in a crosshatch pattern.
- Drizzle with olive oil and sprinkle with salt. Place cut side up on a baking tray.
- Roast for 45 minutes or until very soft and slightly browned on top. Let cool slightly.
- Scoop out the soft flesh into a large bowl.
- Add lemon juice, crushed garlic, tahini, salt, pepper, and any herbs or spices you like.
- Mix well with a fork or blend slightly for smoother texture. Adjust seasoning as desired.
- Drizzle with extra olive oil to serve.
Storage Notes:
- Keeps in the fridge for 4–5 days.
- Can be frozen, but texture may change slightly after thawing.
Note: Servings: ~2 cups (4-6 servings as a dip). Nutrition per Serving is for ~1/4 cup.
Nutrition per Serving
Recipes
| Name | Calories | Protein | Fat | Carbohydrates | Fiber | Sodium |
|---|---|---|---|---|---|---|
| Baba Ganoush | ~120 kcal | ~2 g | ~10 g | ~6 g | ~2.5 g |
Written by neighbors in the community guide. Last edited May 26, 2025.Open in Notion