Baba Ganoush Recipe
fromlittlesunnykitchen.comlittlesunnykitchen.com/baba-ganoush-recipe/comment-page-2
This is the BEST baba ganoush dip that you will ever have! Silky and smooth luxurious eggplant dip, that is savory, smokey, and irresistibly delicious! Enjoy it as a dip over pita flatbread, with freshly chopped vegetables, or as a part of the Middle Eastern mezze platter!
Ingredients
Instructions
Preheat the oven to 400°F (200°C).
To roast the eggplants, place them on a sheet pan and roast in the oven until they're tender and collapsing. This should take 35-45 minutes.
Once they're roasted, remove the sheet pan from the oven and allow the eggplants to cool down so they're cool enough to handle. Peel the skin off using your hands, or 2 forks. I like to leave a few black bits for smoky flavor but that's optional.
Transfer the eggplant flesh to a bowl, and mash with a fork to break it down (do not use a food processor).
Add garlic, tahini, lemon, and salt and mix with the fork until you get a smooth dip but with lumps from the eggplants.
Serve the Baba Ganoush in a bowl, drizzle with extra virgin olive oil, and garnish with sumac, and chopped parsley.
Nutrition
- Calories
- 76 kcal
- Carbohydrate Content
- 8 g
- Protein Content
- 2 g
- Fat Content
- 5 g
- Saturated Fat Content
- 1 g
- Sodium Content
- 198 mg
- Fiber Content
- 3 g
- Sugar Content
- 3 g
- Serving Size
- 1 serving
