Baba Ghanoush, also spelled Baba Ghannouj or Baba Ghannoug, is an Arabic dip made of roasted eggplant and tahini. It is incredibly creamy in texture and smoky in flavor. Baba Ghanoush makes for a tasty appetizer with pita or vegetables. It can also be used as a spread on sandwiches.
- 2 medium eggplants
- 4 cloves garlic
- 2 TB tahini (sesame seed paste)
- 2 TB olive oil
- 1 tsp cumin
- 1 tsp salt
- Preheat oven to 350 degrees.
- Wash eggplant and make several slits with a knife on each one
- Place eggplant on cookie sheet lined with foil & cooking spray
- Peel garlic cloves and wrap them tightly in aluminum foil
- Cook eggplant and garlic cloves in oven for approximately 1 hour or until the vegetables are very tender to the touch
- Slice the eggplant open and place all the flesh and seeds in a food processor
- Discard the skin
- Unwrap the garlic and add to the food processor, along with the remaining ingredients (tahini, olive oil, cumin and salt)
- Process until smooth
- Serve and Enjoy!
- Add 1-3 TB lemon juice if you desire (I was out)
- You can make this without a food processor (I don’t have one). What you do, is place all the ingredients in a deep bowl and use an immersion blender to process.
- It is not necessary to roast the garlic. Personally, I prefer the flavor of roasted garlic to raw.
Nutrition Tidbit: Eggplant
- Eggplant acts like a sponge and can sop up much more fat than you may think!
- Eggplant can become saturated with oil, typically when grilled or sauteed in Asian dishes.
- Beware of this at restaurants. Since eggplant is often the star of vegetarian meals, it is not always healthy, and it can be loaded with fat and calories.
- Chinese Eggplant in Garlic Sauce contains 1,000 calories and 13 grams of saturated fat! For comparison sake, Szechuan string beans have 600 calories and 6 grams of saturated fat (according to the Center for Science in the Public Interest).