Babaganoush is an eggplant dip typical of Middle Eastern, Jewish, and North African cuisine. It is made with roasted eggplants, tahini, lemon juice, garlic, and extra virgin olive oil. The recipe is very simple; you just have to wait for the eggplants to cook and then blend the pulp with the other ingredients. Babaganoush is great spread on bread, crostini, flatbreads… or with falafel, the classic chickpea balls. Try this delicious sauce, you’ll love it!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Middle Eastern
- Seasonality: Summer
- Energy 89.61 (Kcal)
- Carbohydrates 9.16 (g) of which sugars 4.21 (g)
- Proteins 2.84 (g)
- Fat 5.63 (g) of which saturated 0.80 (g)of which unsaturated 4.38 (g)
- Fibers 4.47 (g)
- Sodium 89.11 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 round eggplants (about 650-700 g)
- 1 clove garlic
- 50 g tahini
- lemon juice (2-3 tablespoons)
- parsley
- mint
- extra virgin olive oil
- salt
- pepper
Tools
- Blender
- Bowl
- Baking tray
Preparation
Wash the eggplants, cut them in half (lengthwise) and make cross cuts in the pulp.
Place the eggplants on a baking tray lined with parchment paper, cut side down.
Drizzle lightly with oil and put them in a fan oven at 350°F. Bake for about 45-50 minutes, or until the pulp is tender and the skin is slightly wrinkled.
Remove them from the oven, peel off the skin and let the pulp drain in a colander for 10-15 minutes.
Now put the pulp in a blender, along with the peeled garlic, a sprig of parsley, and 2-3 leaves of mint.
Blend until you get a creamy mixture.
Transfer the sauce to a bowl, add the tahini, a drizzle of oil, and the lemon juice. Stir and season with salt and pepper to taste.
The babaganoush is ready. Before serving, you can add fresh chopped parsley and mint, a drizzle of extra virgin olive oil, and a sprinkle of sesame seeds, if desired.
It is excellent at room temperature or even cold, spread on crostini, naan bread, or pita, and served with classic falafel.
Tips and Notes
You can bake the eggplants by cutting them in half as I did, or leave them whole, roughly doubling the cooking time. The times may vary depending on the size and quality of the eggplants; check for tenderness by inserting a fork or toothpick.
You can adjust the amounts of tahini and lemon juice to your taste. Add them gradually until you achieve the flavor you prefer.
Babaganoush keeps in the fridge for 3-4 days in a well-sealed container.
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