Easy Homemade Baba Ganoush
This Easy Homemade Baba Ganoush is the best Middle Eastern-inspired dip made from roasted eggplants. Make this restaurant-quality recipe at home with only a few simple ingredients!
Servings 4 servings
Calories 133kcal
Ingredients
- 1 medium eggplant
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1 clove garlic minced
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons olive oil
- salt and pepper to taste
- some smoked paprika and fresh hopped parsley for garnish, if desired.
Instructions
- Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
- Slice the eggplant lengthwise and rub the 2 teaspoons of olive oil and 1/4 teaspoon salt onto the eggplant flesh.
- Roast flesh side up for about 20-25 minutes, or until the eggplant flesh starts to turn golden brown around the edges.
- Let the roasted eggplant cool on the pan until room temperature.
- Scoop the room-temperature roasted eggplant flesh out of the skin (discard the skin) and into your blender.
- Add the minced garlic, tahini, lemon juice, chili powder and paprika and blend on medium speed until combined.
- Turn the speed to high and pour in the olive oil in a slow, steady stream until the mixture is ultra smooth (about a minute).
- Scoop the mixture out of the blender and into a bowl. Top with a small sprinkling of smoked paprika and fresh chopped parsley for garnish (if desired). Serve with pitas or pita chips for dipping.
Notes
Make this dip up to 2 days ahead and store in the fridge in an airtight container.
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 151mg | Potassium: 279mg | Fiber: 4g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg