Lebanese Baba Ganoj Recipe Roasted Eggplant Tahini Dip
BABA GANOUSH RECIPE
Here is how to make the best baba ganoush, the smoky, rich, and extra creamy eggplant dip, packed with flavor thanks to tahini, garlic, and lemon juice. Grilling the eggplant over open flame will give you the deepest flavor. And if you have the time, allow the dip to chill in the fridge for 30 minutes to 1 hour. It will thicken and the flavors will meld. Be sure to watch the video and read the notes for additional tips!
Provided by Suzy Karadsheh
Time 35m
Number Of Ingredients 10
Steps:
- First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).
- Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
- Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don't worry if a few bits of the skin remain, that is just added flavor).
- Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
- Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
- To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!
Nutrition Facts : Calories 86.6 kcal, Sodium 204.4 mg, Fat 5.6 g, SaturatedFat 0.8 g, Carbohydrate 8.6 g, Fiber 3.3 g, Protein 3 g, Cholesterol 0.1 mg, UnsaturatedFat 2 g, ServingSize 1 serving
LEBANESE BABA GANOJ RECIPE - ROASTED EGGPLANT TAHINI DIP
Steps:
- Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes.
- While eggplants are still hot (not too hot so you don't burn your hands), peel them, then scoop out and discard their seeds as much as possible.
- Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don't get a mushy Baba Ghanoj.
- Add eggplants and all other ingredients in a food processor and let run for 2-3 minutes until you get a paste.
- Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles...etc
- Serve cold as an appetizer, with a side of Pita bread.
Nutrition Facts : ServingSize 1 large scoop, Calories 236 kcal, Carbohydrate 34 g, Protein 8 g, Fat 11 g, SaturatedFat 2 g, Sodium 598 mg, Fiber 15 g, Sugar 17 g, UnsaturatedFat 9 g
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- Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.
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