Baba ganoush is a classic Middle Eastern dish made from roasted eggplant, garlic, tahini, aromatic spices and a little olive oil. Puree the mixture into a delicious creamy dip that you can use as an appetizer with warm pitas or crunchy crudité. Smart Recipes, Middle Eastern Recipes, Vegetables Recipes, Recipes Vegetables Middle Eastern Baba Ganoush Baba Ganoush Recipe | CHEFBear.net PT1H Serves 6 3 Medium Italian Eggplants 3 Cloves Garlic 1 Small Lemon 3 Tablespoons Tahini 2/3 Cups Extra-Virgin Olive Oil 1 Teaspoon Salt 1 Small Bunch Fresh Parsley Preheat a grill pan to medium-high and grill the eggplant for 35-40 minutes, turning occasionally until charred on all sides. Wrap the eggplant in aluminum foil, and rest for at least 15 minutes. Scoop the flesh out of each roasted eggplant, and transfer to a large salad spinner until the eggplant is dry. Combine the eggplant, garlic & lemon juice in the bowl of food processer and pulse until mixture is a thick paste is formed. Slowly pour in the tahini, and a 1/3 cup of olive oil, and continue to pulse until well combined. Season with the salt and parsley, and pulse again until just combined. Garnish with remaning olive oil.

Baba Ganoush

Baba Ganoush Recipe


Baba ganoush is a classic Middle Eastern dish made from roasted eggplant, garlic, tahini, aromatic spices and a little olive oil. Puree the mixture into a delicious creamy dip that you can use as an appetizer with warm pitas or crunchy crudité.

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Recipe Information

Flavor Profile

Middle Eastern

Protein

Vegetables

Category

Appetizers

Serves

6

Total Time

60 Minutes

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Ingredients

      • 3 Medium Italian Eggplants
      • 3 Cloves Garlic (Minced)
      • 1 Small Lemon (Juiced)
      • 3 Tablespoons Tahini
      • 2/3 Cups Extra-Virgin Olive Oil
      • 1 Teaspoon Salt
      • 1 Small Bunch Fresh Parsley (Chopped)

Directions

  1. Preheat a grill pan to medium-high and grill the eggplant for 35-40 minutes, turning occasionally until charred on all sides. Wrap the eggplant in aluminum foil, and rest for at least 15 minutes.
  2. Scoop the flesh out of each roasted eggplant, and transfer to a large salad spinner until the eggplant is dry.
  3. Combine the eggplant, garlic & lemon juice in the bowl of food processer and pulse until mixture is a thick paste is formed. Slowly pour in the tahini, and a 1/3 cup of olive oil, and continue to pulse until well combined. Season with the salt and parsley, and pulse again until just combined.
  4. Garnish with remaning olive oil.



Nutrition & Cost Facts

Calories

319 kcal

Carbs

17 g

Fat

28 g

Protein

3 g

Cost Per Serving

$1.25

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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