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Baba Ghannouj (Smoked Eggplant (Aubergine) Puree)

Baba Ghannouj (Smoked Eggplant (Aubergine) Puree) Recipe

This is a quick and easy dip to impress your visitors.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine Mediterranean
Servings 1 dip
Calories 291 kcal

Ingredients
  

  • 2 large fresh firm skin eggplants (2 cups after roasting and squeezing per recipe)
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves, crushed
  • 1 teaspoon salt
  • 120 ml tahini (sesame paste)
  • 40 ml lemon juice
  • 100 ml extra virgin olive oil

Instructions
 

  • Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
  • Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
  • To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
  • In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
  • Then while still blending the eggplant mixture slowly drizzle in olive oil.
  • Season to taste and serve with your favourite bread.

YOUR OWN NOTE

Nutrition

Serving: 114gCalories: 291kcalCarbohydrates: 16.8gProtein: 5.6gFat: 24.5gSaturated Fat: 3.4gSodium: 407.1mgFiber: 8.2gSugar: 4.5g
Keyword < 60 Mins, Asian, Easy, Low Cholesterol, Low Protein, Middle Eastern, Oven, Small Appliance, Spreads, Vegetable
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