SnackAppetizerSide Dish

Baba Ghanoush

Name: Baba Ghanoush
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 1 pcs eggplant medium to large; 0.25 cup tahini; 2 tbsp lemon juice freshly squeezed; 2 clove garlic minced; 0.5 tsp salt; 0.25 tsp cumin ground; 1 tbsp olive oil; 1 tbsp fresh parsley chopped (optional); 0.5 tsp paprika (optional)

A creamy and smoky dip made from roasted eggplant, tahini, lemon juice, and garlic. This classic Middle Eastern appetizer is perfect for scooping with pita bread or fresh vegetables. It's a flavorful and healthy addition to any snack or meal.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Easy
Per serving: 154 kcal

VeganVegetarianGluten-free

Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcseggplant, medium to large
0.25 cuptahini
2 tbsplemon juice, freshly squeezed
2 clovegarlic, minced
0.5 tspsalt
0.25 tspcumin, ground

garnish

1 tbspolive oil
1 tbspfresh parsley, chopped(optional)
0.5 tsppaprika(optional)

Equipment

food processor (optional) · fork · bowl · baking sheet · parchment paper · knife

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
About 5 min
Cook’s note: You can also roast the eggplant over an open flame on a gas stove or grill for a more intense smoky flavor.
2
Pierce the eggplant several times with a fork or knife to allow steam to escape during cooking.
About 1 min
3
Place the pierced eggplant on the prepared baking sheet and roast in the preheated oven for 30-35 minutes, or until very soft and collapsed.
About 35 min
Cook’s note: The skin should be visibly shriveled and slightly charred in places.
4
Remove the eggplant from the oven and let it cool completely for at least 15 minutes, or until it's cool enough to handle.
About 15 min
Cook’s note: Cooling helps the flesh firm up slightly, making it easier to scoop out.
5
Once cooled, carefully cut the eggplant in half lengthwise and scoop out the soft flesh into a bowl, discarding the skin.
About 3 min
Cook’s note: Try to remove any large seeds if present, though smaller ones are fine.
6
Mash the eggplant flesh with a fork until mostly smooth, or for a creamier texture, transfer it to a food processor.
About 2 min
Cook’s note: Do not over-process in a food processor, as it can make the baba ghanoush too watery.
7
Add the tahini, lemon juice, garlic, salt, and cumin to the mashed eggplant.
About 1 min
8
Mix everything thoroughly until well combined and smooth.
About 2 min
Cook’s note: Taste and adjust seasoning if needed, adding more salt or lemon juice to your preference.
9
Transfer the baba ghanoush to a serving bowl. Drizzle with olive oil and sprinkle with fresh parsley and paprika, if using.
About 1 min
Cook’s note: Serve immediately with pita bread, crackers, or fresh vegetable sticks.

Per serving

Nutrition

70%Score

Calories: 153.5kcal
Protein: 3.9g
Carbs: 11.3g
Fat: 11.8g
Fibre: 4.9g
Sugar: 4.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover baba ghanoush in an airtight container in the refrigerator.

Reheating

Baba ghanoush is typically served cold or at room temperature, so no reheating is needed.