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Baba Ghanoush Dip is loaded in a red handled bowl with p-ita chip poking inside and waiting to be scooped up. Sitting on a chocolate beaded mat.
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4.50 from 6 votes

Baba Ghanoush

A classic in many countries Baba Ghanoush Dip is unique, easy to make and very versatile.
Course Appetizer
Cuisine Dip
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 cups
Calories 397kcal
Author Ginny McMeans

Ingredients

  • 2 eggplant about 1-½ to 2 lbs
  • 6 garlic cloves, finely chopped - small to medium sized cloves, cut back if you're not into garlic
  • cup tahini
  • 2 lemons juiced
  • 1 teaspoons salt
  • ½ teaspoon pepper

Instructions

  • Preheat the oven to 425°
  • Lay the eggplant on a parchment covered baking sheet.
  • Slash the eggplant a couple of times across the skin to keep it from exploding in the oven.
  • Slide the eggplants into the oven and roast about 40 minutes at 425°. Turn them over with tongs halfway through. The eggplant will collapse a bit and char.
  • Remove the eggplant from the oven and let sit about 15 to 20 minutes to cool down.
  • Peel the eggplant, cut off the ends and discard.
  • Put the eggplant, garlic and tahini into a food processor and blend.
  • It will a tiny bit chunky - not smooth but almost. Add the lemon juice, salt and pepper.
  • Blend some more and serve.
  • Delish with a chunky cracker and as always - with pita chips.

Nutrition

Serving: 4ounces | Calories: 397kcal | Carbohydrates: 48g | Protein: 13g | Fat: 22g | Saturated Fat: 3g | Sodium: 2352mg | Potassium: 1417mg | Fiber: 18g | Sugar: 18g | Vitamin A: 130IU | Vitamin C: 71.8mg | Calcium: 142mg | Iron: 3.6mg