Baba Ganouy Baba Ghanoush Baba Gannoujh

Smoky, creamy, and irresistibly flavorful, this Baba Ganouj/Baba Ghanoush/Baba Gannoujh recipe is a Middle Eastern classic that brings roasted eggplants to life. The eggplants are perfectly charred in the oven, lending a deep, smoky flavor, and blended with tahini, zesty lemon juice, garlic, and a hint of ground cumin for a luxuriously smooth dip. Garnished with optional fresh parsley, pomegranate seeds, and smoked paprika, this dish becomes as visually stunning as it is delicious. Perfect as a healthy appetizer or snack, this versatile spread pairs beautifully with warm pita, crunchy vegetable sticks, or crackers. Ready in under an hour, it's a crowd-pleasing recipe ideal for entertaining, meal-prepping, or adding a touch of Mediterranean flair to any table.

Nutriscore Rating: 83/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large Eggplant
• 2 tablespoons Olive oil
• 3 tablespoons Tahini
• 2 cloves Garlic
• 2 tablespoons Lemon juice
• 0.5 teaspoons Ground cumin
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)
• 2 tablespoons Pomegranate seeds (optional, for garnish)
• 0.25 teaspoons Smoked paprika (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.

Step 2

Pierce the eggplants multiple times with a fork to allow steam to escape during roasting.

Step 3

Place the eggplants on the prepared baking sheet and roast them in the oven for 35-40 minutes, turning them halfway through, until the skin is charred and the inside is soft.

Step 4

Remove the eggplants from the oven and allow them to cool for 10-15 minutes, or until they are cool enough to handle.

Step 5

Peel off the charred skin from the eggplants and discard it. Place the soft flesh in a fine-mesh sieve over a bowl to drain any excess liquid for about 5 minutes.

Step 6

Transfer the drained eggplant flesh to a food processor or mixing bowl.

Step 7

Add olive oil, tahini, minced garlic, lemon juice, cumin, salt, and black pepper to the eggplant. Blend in the food processor or mash with a fork until the mixture is creamy and smooth. Adjust seasonings as needed.

Step 8

Transfer the baba ghanoush to a serving bowl and drizzle with a little olive oil. Garnish with chopped parsley, pomegranate seeds, and a sprinkle of smoked paprika, if desired.

Step 9

Serve immediately with pita bread, vegetable sticks, or crackers, or refrigerate for up to 2 days before serving.

Nutrition Facts

Serving size	(1253.7g)

Amount per serving	% Daily Value*
Calories	604.9

Total Fat 30.9g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 3.6g
Cholesterol 0mg	0%
Sodium 1527.9mg	0%
Total Carbohydrate 81.7g	0%
Dietary Fiber 39.9g	0%
Total Sugars 49.2g
Protein 13.3g	0%

Vitamin D 0IU	0%
Calcium 134.9mg	0%
Iron 4.1mg	0%
Potassium 3049.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 8.1%

Carbs: 49.7%