Classic Baba Ghanoush Recipe | Yummly

Classic Baba Ghanoush

TORI AVEY(29)
zemnicki: "Good. Better then expected for my first try" Read More
10Ingredients
45Minutes
80Calories
Read Directions
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Ingredients

US|METRIC
  • 2 eggplants (medium, about 3 lbs. total, roasted)
  • 1/3 cup tahini (from light seeds, not "dark tahini")
  • 3 garlic cloves (roasted, or 1 clove raw garlic, crushed)
  • 2 fresh lemons (juiced, or more to taste)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt (or more to taste)
  • 1 pinch cayenne pepper
  • 2 tablespoons fresh parsley (minced, for garnish, optional)
  • paprika (for garnish, optional)
  • extra-virgin olive oil
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    NutritionView More

    80Calories
    Sodium4% DV105mg
    Fat8% DV5g
    Protein6% DV3g
    Carbs3% DV10g
    Fiber20% DV5g
    Calories80Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium105mg4%
    Potassium290mg8%
    Protein3g6%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber5g20%
    Sugars2g4%
    Vitamin A10%
    Vitamin C30%
    Calcium6%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(29)

    zemnicki 21 days ago
    Good. Better then expected for my first try
    super easy to make and a great side dish or antipasto! I used less lemon juice and Bbqed the eggplant over direct heat, low and slow to add some nice smokey flavor.
    Alisa Nilpradab 3 months ago
    Yummy! Put less lemon like suggested and it was perfect
    Siwan Levy 3 months ago
    My first homemade baba Ganoush - it was a success! The roast garlic is worth the extra time. Used less lemon juice, only a couple of spoonfuls
    AYSHA ROMNEY 3 months ago
    Baba ghanoush is one of my fav dishes! First time making it! All the ingredients came together beautifully. Grilled the eggplant on a stovetop grill. Takes a bit of time so the next time I know I got to get to the grilling some time before I make it. I am West Indian, so I adjusted the cayenne pepper to get it spicer!
    Carol A. 5 months ago
    Absolutely loved it. Did not have fresh lemons available so used bottled. i just added to my taste. Was DELICIOUS
    Raquel Rivera 5 months ago
    Great and easy to make. Although a bit too much lemon for my taste... 1 would have been enough.
    Ott 7 months ago
    Amazing!! Making it a second time now.
    Laura K. 9 months ago
    I messed up, I didnt use enough eggplant, but was still delicious. next time I will put more lemon juice.
    Danielle Marchant 10 months ago
    Great! I roasted the eggplant in the oven and added some extra cumin and cayanne pepper.
    Shannon a year ago
    Excellent. Added paprika for extra flavor
    Ray L. 2 years ago
    I was a bit heavy handed with the cayenne, but still a great dish. Never thought I would like baba ghanoush that I made!! can't wait to make again
    Anna Jezequel 2 years ago
    absolutely delicious, recipe to keep preciously
    Geetha F. 2 years ago
    Would make it again bit perhaps with 1.5 lemons (juice).
    davathar 2 years ago
    Was sooo delicious! Definitely will make again
    My husband hates eggplant and this is the only way he will eat it.
    Anam Tariq 2 years ago
    I ended up blending the eggplant because it hadn't roasted all the way inside. I think next time I'll halve it first before roasting it. Nice recipe
    Carib 2 years ago
    Delicious💕 it takes a little time to roast the garlic and the eggplant but it is all worth it. Eggplant in Puerto Rico is called Berenjena. Thank you for your comments.
    Marva 2 years ago
    Excellent. Roasted the eggplant on the stove while making fresh tahini.
    Michael Biondi 2 years ago
    Very good I roasted the eggplants on the barbecue and it was delicious
    Katie C. 2 years ago
    crowd pleaser everyone loved the intense smoky eggplant flavor and balance of spices.
    Jen 3 years ago
    Delicious! Easy to make. Make sure you roast the eggplants. I just did it in the oven. Sliced them in half, placed face down on a baking sheet, and baked on 350. I left them in the oven for about 50 min. I probably baked them longer then needed but I wasn’t in any hurry.
    jimmy hinkson 3 years ago
    Brilliant. Had to scale the ingredients because I had only 3/4 of an eggplant. However, it came out beautifully.
    Linda A. 3 years ago
    Followed directions pretty closely except I used one lemon instead of 2.. fabulous!
    Nicole G. 3 years ago
    Delicious! I added roasted peppers as well
    Jean B. 3 years ago
    Very tasty and tangy
    Karen B. 4 years ago
    Pretty darn good for my first try using raw garlic which was a bit overwhelming. Trying a second time with roasted garlic and I will seek to have a more tender roast on the eggplant to make it a little less lumpier.
    Jonathan Fain 5 years ago
    I made it a few times now, really amazing meal! I actually like it with less lemon, just one and a half.
    Sarah B. 5 years ago
    I would recommend starting with half of a large lemon for juice and add per taste; otherwise, it's good. I also added a bit more tahini.

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