-
-
My review
Baba Ghanoush
Winky
"A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!"
Added to shopping list.
Go to shopping list.
Ingredients
3 h 45 m servings 66 calsOriginal recipe yields 12 servings (1 1/2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 66 calories; 5.2 g fat; 4.6 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 362475 Ratings
-
-
-
-
-
Most helpful positive review
5/14/2004
I love this recipe, but I roasted my eggplant the way my Greek mother-in-law showed me...I place the whole eggplant, skin and all on the stove burner and charred each side over medium-high heat ...
Most helpful critical review
2/1/2002
This recipe calls for way too much fresh lemon juice. I added about 3 extra tablespoons of garlic, more salt and sesame seeds and it still was distasteful with the strong lemon flavor. This wa...
Most helpful
Most positive
Least positive
Newest
5/14/2004
I love this recipe, but I roasted my eggplant the way my Greek mother-in-law showed me...I place the whole eggplant, skin and all on the stove burner and charred each side over medium-high heat ...
7/1/2004
I think when you grade a recipe you should follow the recipe all the way through. This allways makes me smile when I see people saying "I substituted this for that and I also fried it instead of...
1/31/2007
EGGPLANTS EXPLODE IF YOU DONT POKE THE SKIN!!!!!!!!! OOOOPSSS!!! I almost had a heart attack. I thought my oven was exploding. Following directions is a good idea
4/19/2003
here's a hint to get rid of the "bitterness" some are unhappy about: after cutting the eggplant rub salt on it and let it set for about 20-30 minutes (makes prep time longer, but worth it. the ...
2/1/2002
This recipe calls for way too much fresh lemon juice. I added about 3 extra tablespoons of garlic, more salt and sesame seeds and it still was distasteful with the strong lemon flavor. This wa...
8/25/2004
Very, very good recipe. I didn't think I liked Baba Ghanoush until I had it as part of an appetizer platter at a local Lebanese restaurant recently. I had only ever bought the store brand pre-ma...
2/27/2002
This was great addition to a Mediterranean themed buffet. My friends are still talking about it! I thought the amount of lemon juice was just right. To avoid bitterness, I drained the eggplant p...
12/27/2006
I had great success with this recipie. Excellent with toasted French bread and good quality cheese. From my many years of trial and error in cooking, I would strongly suggest using a food proc...
6/17/2003
Very yummy! I made it twice and both times it turned out wonderfully. My preparation time was longer than the one specified by the author because I let the eggplant sit in a colander for half an...