Baba Ganoush

Baba Ganoush is a Iraqi/Syrian vegetarian appetizer. It is a simple recipe that’s packed full of flavour of aubergine/eggplant which is traditional cooked over an open flame. Baking this way means it has a smoky flavour with a soft flesh/pulp. Add tahini, garlic and lemon juice to add the finishing touches to a lovely dish. Serve as a dip or a side dish with crisp vegetables and pitta breads.

Baba Ganoush

A delicious smoky aubergine dip from the eastern end of the Mediteranean. Normally used as a dip but I also use for a sauce with pasta.

4.82 from 44 votes

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Course: Dips and Spreads, Starter

Cuisine: Iraq, Syrian

Keyword: Dips/Spreads, Vegetables, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 people

Calories: 75kcal

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Ingredients

 

MetricImperial

• 3 large aubergines
• 3 tspn garlic crushed
• 1 large lemon juice only
• 2 tbsp tahini
• 3 tbsp olive oil
• Black pepper to taste
• 1 tbsp parsley chopped

Instructions

• Prick the aubergines with a fork or skewer.
  3 large aubergines
• Grill the aubergines until the skin is charred and blacked and the flesh is soft about 20 minutes. Turn over halfway through cooking.
• Crush the garlic and mix with the lemon juice, tahini, olive oil and pepper.
  3 tspn garlic, 1 large lemon, 2 tbsp tahini, 3 tbsp olive oil, Black pepper
• When the aubergines have cooled, scoop out the flesh.
• Mix the soft flesh with the remaining ingredients.
• Place in a small dip dish and finish with a drizzle of olive oil.
• Sprinkle the chopped parsley over the top.
  1 tbsp parsley

Nutrition

Calories: 75kcal | Carbohydrates: 0.5g | Protein: 0.4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 24mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.02g