Teresa's Recipes
Baba Ghanoush
Baba Ghanoush, a jewel of Middle Eastern cuisine, is an irresistibly creamy and smoky dip made from perfectly roasted eggplant, rich tahini, aromatic garlic, zesty lemon juice, and a drizzle of high-quality olive oil. It's a versatile accompaniment that can be served with an array of dishes. Historically, Baba Ghanoush dates back to the early Levant area and has been a staple in Arabic households for centuries.
Ingredients
- 1 large Eggplant
- 1/3 cup Tahini
- 2 cloves, minced Garlic
- 2 tablespoons Lemon juice
- 2 tablespoons, plus extra for drizzling Olive oil
- 1/2 teaspoon, or to taste Salt
- 2 tablespoons, finely chopped Parsley
- For serving Pita bread
- For serving Vegetable sticks
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 130
- Fat: 10g
- Carbs: 10g
- Protein: 3g
- Sodium: 200mg
- Sugar: 3g
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the eggplant all over with a fork to allow steam to escape during roasting. Place it on a baking sheet and roast for 30-40 minutes, until the skin is charred and the flesh is tender.
- Remove the eggplant from the oven and allow it to cool until it can be handled. Peel off the charred skin and discard it.
- Place the roasted eggplant flesh in a colander and let it drain for 10 minutes to remove excess moisture, which can make the baba ghanoush watery.
- In a food processor, combine the drained eggplant, tahini, minced garlic, lemon juice, olive oil, and salt. Process until the mixture is smooth and creamy.
- Transfer the baba ghanoush to a serving bowl. Drizzle with a little extra olive oil and sprinkle with chopped parsley.
- Serve the baba ghanoush with pita bread and vegetable sticks. It can be stored in the refrigerator for up to 4 days, making it great for make-ahead appetizers or snacks.