Baba Ganoush Recipe
Baba Ganoush is an eggplant dip made with grilled eggplant, tahini, garlic, and olive oil. It is super delicious and easy to make.
Servings: 8 servings
Calories: 254kcal
Ingredients
- 3 aubergine/eggplant , medium-size
- 1 cup Tahini
- 1 tablespoon cider vinegar
- ¾ cup water
- 2 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic, minced
Instructions
- Cooking the Aubergine: Peel, slice, and arrange the aubergine in a well-greased baking sheet. Brush or spray the aubergine with oil on both sides.
- Bake for 10-20 minutes on 200C, then flip the aubergine on the other side and bake for more 15 minutes. Take the aubergine out of the oven and mash it coarsely using a fork.
- Preparing the Dressing: In a mixing bowl, mix tahini and water well using a fork until the tahini become a bit liquidy. You may need to add more water. Make sure there are no clumps.
- Add vinegar, salt, pepper, cumin, minced garlic, and olive oil to the tahini mixture, mix until all combined. Add the mashed aubergine to the tahini mixture and stir well.
Notes
I like to coarsely mash the egg whites; however, if you prefer a silky texture, you can simply blend all the ingredients in the food processor. (Don't run the food processor too much, just a few pulses).
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 17g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Sodium: 161mg | Potassium: 540mg | Fiber: 7g | Sugar: 6g | Vitamin A: 62IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 2mg