This easy baba ganoush makes such a delicious and healthy dip or appetizer. It's great with pita, flatbread, or as a side dish to falafel and tabouleh. And the recipe couldn't be much easier!
Servings 6 servings
- 2 medium eggplants
- 3 tablespoons extra virgin olive oil
- 2 cloves of garlic
- 3/4 teaspoon salt
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons chopped parsley
Preheat the oven to 350 °F.
With a sharp knife, cut the eggplant into half lengthwise. Line a baking tray with parchment paper and place the eggplant halves on top with the flesh-side facing up.
Brush with olive oil (I used about one tablespoon in total).
Bake them for 40 minutes. Cover them with aluminium foil for the last 10-15 minutes, so they don't become too brown.
Let the eggplants cool down for about 10 minutes, so they are easier to handle. In the meanwhile place the remaining ingredients into a food processor.
Scrape out the flesh of the eggplant with a spoon and add it to the tahini mixture. Process until smooth.
Sprinkle with freshly chopped parsley, some more olive oil, and red pepper flakes. Serve with warm pita bread. Enjoy!
- Properly stored in an airtight container in the fridge, it lasts about one week. Sprinkle it with freshly chopped parsley before serving it.
It can easily be frozen for up to 3 months. I usually freeze baba ganoush in a freezer bag. Just make sure to squeeze as much air out as you can before freezing it.
- It’s best served with pita bread or crispy French bread. Or you could eat it as a side to falafel and tabouleh.
Calories: 162kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 410mg | Fiber: 5g | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 8.7mg | Calcium: 31mg | Iron: 0.9mg