How to Make Traditional Baba Ghanoush - A Step-by-Step Guide

Baba Ghanoush is a traditional Levantine dish that has become a popular appetizer and dip around the world. Made with roasted eggplant, tahini, olive oil, lemon juice, and garlic, this creamy and smoky dip is a staple in Middle Eastern cuisine. It is often served as a side dish with pita bread, vegetables, or as a spread in sandwiches and wraps.

The origin of Baba Ghanoush can be traced back to the Middle East, particularly the Levant region, which includes countries like Lebanon, Syr...

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Ingredients

  • 1 large eggplant
  • 4 cloves garlic, smashed
  • 1 ½ tablespoons tahini sauce
  • ½ medium lemon, juiced
  • ½ teaspoon red pepper flakes (Optional)
  • salt to taste
  • 1 tablespoon olive oil, or to taste
  • 1 pinch dried parsley flakes, for garnish

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4

  • Place one rack in the lower third of the oven and another one in the upper third. Preheat the oven to 400 degrees F (200 degrees C).
  • Cut a shallow slit along the side of the eggplant and place into a baking dish.
  • Roast on the lower rack of the preheated oven until eggplant is completely shrunken and soft, about 40 minutes. Move to the upper rack and continue baking until skin is charred, about 5 more minutes. Remove from the oven and let sit until cool enough to handle, 15 to 20 minutes.
  • Peel and discard eggplant skin. Place eggplant flesh into a bowl; stir in garlic, tahini, lemon juice, pepper flakes, and salt until well combined. Drizzle olive oil over top and garnish with parsley.
  • Nutrition

    101 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 11mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 5g
    • Protein: 3g
    • Vitamin C: 4mg
    • Calcium: 45mg
    • Iron: 1mg
    • Potassium: 360mg