MediterraneanSide DishVegetarian

Baba Ganoush Recipe (Roasted Eggplant Middle Eastern Dip)

Name: Baba Ganoush Recipe (Roasted Eggplant Middle Eastern Dip)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 brinjal (baingan / eggplant); 3 cloves garlic - finely chopped; 1 lemon juice; 2 tablespoons tahini; 3 sprig parsley leaves - finely chopped; salt and pepper - to taste; extra virgin olive oil; red chilli powder - to taste; pita chips - for dipping

A vegetarian Mediterranean recipe with brinjal (baingan / eggplant), cloves garlic - finely chopped, lemon juice. Ready in 40 min, serves 4.

Curated byChloe Papadopoulos🇬🇷

Calories

515kcal

Estimated Cost

₹225-375

Carbs67g

Protein31g

Fats14g

Servings Scaler

Instructions

18 steps

1
There are two ways to roast the eggplants for the Baba Ganoush RecipeOVEN METHODFor the oven method: Preheat the oven to 200C
2
Prick the eggplants all over with a fork, this keeps the eggplant from exploding in the oven
3
Place on a baking sheet and roast until softened and the skin is crusty about 20 to 30 minutes
4
Remove from the oven and allow to cool
5
STOVE TOP METHOD (shown in the video)Place the eggplant over the flame
6
Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 10 minutes
7
When you prick with a knife it will go in smoothly and would feel cooked
8
Don't worry if the eggplant deflates a little
9
Remove from the burner and place on a plate to cool
10
Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant
11
Discard the skin
12
Move the eggplant onto your chopping board, slice off the stem and discard
13
Using your knife, mince the flesh until almost smooth
14
Into a mixing bowl, add in the minced eggplant, the chopped onions, garlic and parsley, 2 tablespoons of tahini
cloves garlic - finely chopped(3)tablespoons tahini(2)sprig parsley leaves - finely chopped(3)
15
Stir to combine all the ingredients and finally add in a generous drizzle of olive oil and juice from one lemon, some freshly pounded black pepper and finally some salt to taste
lemon juice(1)salt and pepper - to tasteextra virgin olive oilred chilli powder - to taste
16
Stir to combine all the ingredients well
17
Transfer the Baba Ganoush to a serving bowl and garnish with more parsley
sprig parsley leaves - finely chopped(3)
18
The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well
pita chips - for dipping

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Recipe Source: archanaskitchen.com

MediterraneanSide DishVegetarian

Baba Ganoush Recipe (Roasted Eggplant Middle Eastern Dip)

A vegetarian Mediterranean recipe with brinjal (baingan / eggplant), cloves garlic - finely chopped, lemon juice. Ready in 40 min, serves 4.

Curated byChloe Papadopoulos🇬🇷

Cook Time40 min

Calories

515kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

67g(52%)

Protein

31g(24%)

Fats

14g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

18 steps

1
There are two ways to roast the eggplants for the Baba Ganoush RecipeOVEN METHODFor the oven method: Preheat the oven to 200C
2
Prick the eggplants all over with a fork, this keeps the eggplant from exploding in the oven
3
Place on a baking sheet and roast until softened and the skin is crusty about 20 to 30 minutes
4
Remove from the oven and allow to cool
5
STOVE TOP METHOD (shown in the video)Place the eggplant over the flame
6
Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 10 minutes
7
When you prick with a knife it will go in smoothly and would feel cooked
8
Don't worry if the eggplant deflates a little
9
Remove from the burner and place on a plate to cool
10
Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant
11
Discard the skin
12
Move the eggplant onto your chopping board, slice off the stem and discard
13
Using your knife, mince the flesh until almost smooth
14
Into a mixing bowl, add in the minced eggplant, the chopped onions, garlic and parsley, 2 tablespoons of tahini
cloves garlic - finely chopped(3)tablespoons tahini(2)sprig parsley leaves - finely chopped(3)
15
Stir to combine all the ingredients and finally add in a generous drizzle of olive oil and juice from one lemon, some freshly pounded black pepper and finally some salt to taste
lemon juice(1)salt and pepper - to tasteextra virgin olive oilred chilli powder - to taste
16
Stir to combine all the ingredients well
17
Transfer the Baba Ganoush to a serving bowl and garnish with more parsley
sprig parsley leaves - finely chopped(3)
18
The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well
pita chips - for dipping