Baba Ganoush
This delectable dish has its roots in Levantine cuisine, where it is enjoyed as a staple in many households. The essence of Baba Ganoush lies in its simplicity, highlighting the natural flavors of its primary ingredient, the eggplant, while blending in various complementary components to create a harmonious taste experience.
Servings 4
Calories 81kcal
Ingredients
- 2 medium eggplants
- 2 cloves garlic minced
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt to taste
- Red pepper powder for garnish
- Black sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). Pierce the eggplants a few times with a fork and place them on a baking sheet. Roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Allow the eggplants to cool slightly. Once they are cool enough to handle, peel off the skin and discard it. Place the eggplant flesh in a strainer and let it drain for a few minutes to remove excess moisture.
- Transfer the eggplant flesh to a food processor. Add the minced garlic, tahini, lemon juice, olive oil, cumin, and salt. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Spoon the baba ganoush into a serving bowl. Drizzle a little more olive oil on top, then sprinkle with red pepper powder and black sesame seeds for a final touch.
- Serve with warm pita, fresh vegetables, or use as a spread in your favorite flat bread.
Nutrition
Calories: 81kcal