Baba ghanoush
Discover the delightful flavors of homemade baba ghanoush with this simple recipe. Made with roasted eggplant, fresh scallions, zesty lemon juice, and aromatic parsley, this Middle Eastern dip is perfect for any occasion.
- 13 Apr 2025
- Cook time 40 min
- Prep time 10 min
- 8 Servings
- 5 Ingredients
Baba ghanoush is a delightful Middle Eastern dip, made primarily from eggplant, bringing a rich, smoky flavor to your table. It's traditionally enjoyed with pita bread or fresh vegetables, and it's a versatile addition to any meal. Follow these steps to create a delicious baba ghanoush that is sure to impress family and friends.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Prick the eggplant several times with a fork to prevent it from bursting.
- Place the eggplant on a baking sheet and roast in the oven for about 30-40 minutes, or until the skin is wrinkled and the eggplant is soft when pierced with a knife.
- Remove the eggplant from the oven and let it cool for a few minutes until it's comfortable to handle.
- Once cool, peel off the skin from the eggplant. The flesh should be soft and easily scoopable.
- Place the eggplant flesh in a mixing bowl and mash it with a fork until smooth. You can also use a food processor if you prefer a smoother texture.
- Add the finely chopped scallions, minced garlic, lemon juice, and chopped parsley to the mashed eggplant.
- Stir the mixture well to combine all the ingredients thoroughly.
- Taste the baba ghanoush and add salt to your preference. You can also add a bit of extra lemon juice or garlic if desired.
- Transfer the baba ghanoush to a serving bowl.
- Drizzle with olive oil and perhaps a sprinkle of paprika for garnish if desired.
- Serve the baba ghanoush with pita bread, fresh vegetables, or as part of a mezze platter. Enjoy your delicious homemade baba ghanoush!
Tips:
- Roasting the eggplant over an open flame, in the oven, or on the grill can impart a smokier flavor, which is essential for authentic baba ghanoush.
- After roasting, let the eggplant sit for a few minutes to cool. Then, peel off the skin and place the flesh in a colander to drain excess moisture, ensuring a thick, creamy texture.
- Chop the garlic, scallions, and parsley finely before mixing them into the eggplant to ensure an even distribution of flavors.
- If the mixture seems too thick, you can add a tablespoon of olive oil or a small amount of water to reach your desired consistency.
- Beyond the ingredients listed, feel free to add salt, pepper, or a pinch of smoked paprika to enhance the flavor according to your preference.
Once your baba ghanoush is smoothly blended and garnished, you have a wonderful dip ready to serve. Enjoy it with warm pita bread, vegetable sticks, or even as a spread on sandwiches. This simple yet flavorful dish is perfect for any occasion, ensuring that every bite is a burst of delightful, smoky, and tangy flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 20kcal | 1% |
| Protein | |
| Protein 0.76g | 1% |
| Carbohydrates | |
| Carbohydrates 4.36g | 1% |
| Fiber 1.94g | 5% |
| Sugar 2.42g | 2% |
| Fat | |
| Fat 0.14g | 0% |
| Saturated 0.03g | 0% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 4.94mg | 1% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.42mg | 3% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 60ug | 49% |
| Minerals | |
| Calcium, Ca 12mg | 1% |
| Copper, Cu 0.06mg | 6% |
| Iron, Fe 0.37mg | 3% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 18mg | 2% |
| Potassium, K 160mg | 5% |
| Selenium, Se 0.25ug | 0% |
| Sodium, Na 3.25mg | 0% |
| Zinc, Zn 0.15mg | 1% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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