Go Back

Baba Ghanoush

Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Dips and Spreads
Cuisine: Middle Eastern
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 1 large eggplant
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice or thickened lemon water if required
  • 1 small garlic clove minced (or 1/4 teaspoon garlic powder for a smoother option)
  • Salt to taste
  • 1/4 teaspoon smoked paprika
  • Optional garnish: Olive oil drizzle or smooth herb sauce for IDDSI-compliant presentation

Equipment

  • Baking sheet
  • Blender or food processor
  • Knife and spoon
  • Measuring spoons

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplant a few times with a fork to allow steam to escape, then place it on a baking sheet.
  3. Roast for 30-40 minutes, or until the eggplant is soft, collapsing, and the skin is charred. Allow it to cool.
  4. Once cooled, cut the eggplant in half and scoop out the flesh, discarding the skin.
  5. In a blender or food processor, combine the eggplant flesh, tahini, olive oil, lemon juice, garlic, and salt. Blend until smooth. Add a touch of water or additional lemon juice if needed to reach your desired consistency.