Baba Ganoush

This rich Mediterranean eggplant spread is great for slathering on toasted baguette slices. A perfect party appetizer, this Mediterranean recipe will definitely be a crowd favorite.

Baba Ganoush
Photo: Jacob Fox
Prep Time:
25 mins
Roast Time:
30 mins
Total Time:
55 mins
Servings:
18
Yield:
4 1/2 cups

Ingredients

  • 3 medium eggplants (about 1 lb. each)

  • ½ cup tahini (sesame seed paste)

  • ¼ cup fresh Italian parsley leaves

  • ¼ cup lemon juice

  • 2 cloves garlic, peeled

  • 1 teaspoon kosher salt

  • 1 tablespoon olive oil

  • Crushed red pepper (optional)

  • Toasted baguette slices

Directions

  1. Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Prick eggplants all over with a fork. Place in the prepared pan. Bake 30 to 40 minutes or until very soft and skin is charred. Let cool until easy to handle.

  2. Remove and discard skins from eggplant. Place eggplant in a food processor or blender. Add the next five ingredients (through salt). Cover and pulse until nearly smooth, leaving some pieces of eggplant. Season to taste with additional salt. Transfer dip to a serving bowl. Drizzle with olive oil and, if desired, sprinkle with crushed red pepper. Serve with baguette slices.

To Make Ahead

Transfer dip to an airtight storage container. Cover and chill up to 3 days. Let stand at room temperature before serving.

Nutrition Facts (per serving)

67 Calories
4g Fat
6g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 67
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Sodium 114mg 5%
Total Carbohydrate 6g 2%
Total Sugars 3g
Protein 2g
Vitamin C 4.5mg 23%
Calcium 18mg 1%
Iron 0.5mg 3%
Potassium 213mg 5%
Folate, total 25.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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