Baba Ganoush Plate
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5 from 4 votes

Baba Ganoush

This is my standard baba ganoush recipe. I’ve experimented with other recipes and have tried fancying this one up with other ingredients, but I keep coming back to this basic formula. When I first started making it, I used 3 tablespoons of tahini, but I’ve managed to work my way down to using only about a tablespoon. If you’re a baba novice–or if you’re used to the higher-fat versions served in restaurants–you may want to try using more tahini. Also, the amount of lemon juice and garlic is adjustable to personal taste; start small and add more as you go.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Appetizer, Side Dish
Cuisine: Middle Eastern, Vegan
Servings: 4
Calories: 58kcal
Author: Susan Voisin

Ingredients

  • 1 large eggplant about 1 1/2 pounds
  • 1 teaspoon salt or to taste
  • 2 cloves garlic or to taste
  • 1/4 cup lemon juice or to taste
  • 1 tablespoon tahini or to taste
  • ground cumin

Instructions

  • Preheat oven to 425 F (or better yet, do this on your barbecue grill!) With a fork, punch a bunch of holes in the eggplant and place it on a baking dish or sheet. Cook for about 45 minutes, until the eggplant is all sunken in. Remove from the heat and let it cool until you can peel it safely. 
  • Peel and put it in a food processor. Add the salt, garlic, lemon juice, and tahini, and process until it’s smooth. Serve sprinkled with cumin and surrounded by the vegetables of your choice.

Nutrition

Serving: 1serving | Calories: 58kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Sodium: 541mg | Fiber: 3g