Baba Ganoush

Name: Baba Ganoush
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 large eggplants, halved lengthwise; 3 tbsp tahini (sesame paste); 2 tbsp fresh lemon juice; 2 garlic cloves, minced; 3 tbsp extra-virgin olive oil; 3/4 tsp salt; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 2 tbsp fresh flat-leaf parsley, chopped; 6 pitas pita bread or pita chips, warmed

55 minEasyServes 6120 cal/serving

Middle EasternAppetizerOvenVeganMediterraneanLow CarbHalal-friendlyDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 large eggplants, halved lengthwise
3 tbsp tahini (sesame paste)
2 tbsp fresh lemon juice
2 garlic cloves, minced
3 tbsp extra-virgin olive oil
3/4 tsp salt
1/2 tsp smoked paprika
1/2 tsp ground cumin
2 tbsp fresh flat-leaf parsley, chopped
6 pitas pita bread or pita chips, warmed

Instructions

1

Preheat oven to 450°F or set your broiler to high. Line a baking sheet with foil.
2

Place 2 halved lengthwise large eggplants cut-side down on the prepared baking sheet. Roast on the highest oven rack for 35-45 minutes until the skin is charred and the flesh is completely collapsed and very soft.
3

Let the eggplants cool until safe to handle. Scoop out the flesh into a colander set over a bowl and let drain for 10 minutes. Discard the charred skin.
4

Transfer the drained eggplant flesh to a food processor or large bowl. Add 3 tbsp tahini (sesame paste), 2 tbsp fresh lemon juice, 2 minced garlic cloves, 3 tbsp extra-virgin olive oil, 3/4 tsp salt, 1/2 tsp smoked paprika, and 1/2 tsp ground cumin.
5

Pulse until combined but slightly chunky, or mash with a fork for a rustic texture. Taste and adjust seasoning.
6

Transfer to a serving plate, spread with a spoon well, drizzle remaining olive oil on top, and garnish with 2 tbsp chopped fresh flat-leaf parsley and a pinch more smoked paprika. Serve with 6 pitas warmed pita bread or pita chips.

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Questions

What is Baba Ganoush?

A smoky, silky Middle Eastern eggplant dip made by charring eggplants until the flesh is tender, then blending with tahini, lemon, and garlic. Serve with warm pita bread or fresh vegetables for dipping. This reference files it under Middle Eastern appetizer: made in the oven, rated easy and about 55 minutes start to finish.

What temperature do I cook Baba Ganoush at?

For Baba Ganoush, the oven is set to 450 F (about 230 C) in step 1. The longest stretch at that heat is 45 minutes, in step 2.

What equipment do I need for Baba Ganoush?

Beyond a knife and a board, the method uses a food processor (step 4) and a sheet pan (step 1). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

Is there a substitute for tahini in Baba Ganoush?

The entry for Baba Ganoush calls for 3 tbsp tahini (sesame paste). In its place: Unsweetened sunflower seed butter or cashew butter is the closest. Smooth natural peanut butter works where its flavor will not fight the dish.

Is Baba Ganoush low-carb?

A serving of Baba Ganoush carries 10 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

Does Baba Ganoush contain sesame?

Yes: 3 tbsp tahini (sesame paste). The full allergen list for this entry is gluten and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Baba Ganoush ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Baba Ganoush within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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