Homemade baba ganoush

Based on 4 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
10
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
eggplants
2 tbsp lemon juice
4 tbsp tahini
1 tbsp olive oil
2 tbsp sesame seeds
2 cloves garlic
5 g parsley
salt
pepper
sea salt
olive oil for serving
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • cutting board
  • knife
  • food processor
  • citrus press

Nutrition per serving

Cal
150
Protein
5 g
Fat
11 g
Carb
8 g
  • Step 1/2

    • eggplants
    • sea salt
    • baking sheet
    • oven
    • cutting board
    • knife

    Preheat oven to 180°C/355°F. Sprinkle a generous amount of sea salt on a baking sheet. Halve eggplants lenghtwise and score the flesh in a diamond attern. Place halved eggplants on sea salt flesh-side up and bake for approx. 60 min. or until the flesh is tender and dark. Remove from oven and let cool.

  • Step 2/2

    • 2 tbsp lemon juice
    • 4 tbsp tahini
    • 1 tbsp olive oil
    • 2 tbsp sesame seeds
    • 2 cloves garlic
    • 5 g parsley
    • salt
    • pepper
    • olive oil for serving
    • food processor
    • citrus press

    Scoop out eggplant flesh and add to a food processor. Add lemon juice, tahini, olive oil, sesame seeds, garlic, and parsley. Season with salt and pepper and blend until combined. Transfer baba ganoush to a bowl and drizzle with olive oil for serving. Enjoy!