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middle-easternmedium
Baba Ghanoush
This smoky eggplant dip is a staple of Middle Eastern cuisine, perfect for spreading on pita or serving as a part of a mezze platter.
Ready in 45 minutes · serves 4 · 220 calories per serving · middle-eastern cuisine.
45
min total
4
servings
220
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 2 mediumeggplants
- 1/4 cuptahini
- 2 cloves, mincedgarlic
- 2 tablespoonslemon juice
- 2 tablespoonsolive oil
- to tastesalt
- 1 teaspoonsmoked paprika
Instructions
- 01
Preheat oven to 450°F (230°C).
- 02
Prick eggplants with a fork and roast until soft, about 30 minutes.
- 03
Scoop out flesh and blend with tahini, garlic, lemon juice, olive oil, and seasoning until smooth.
- 04
Drizzle with olive oil and sprinkle with smoked paprika before serving.
