Baba Ghanoush
The authentic Middle Eastern Baba Ghanoush is prepared with a few simple ingredients. Flavorful, delicious, and a perfect side dish for almost anything. Give it a try today!
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large eggplants (about 2 pounds)
- 8 large garlic cloves (you can do less)
- ¼ cup yogurt
- ¼ cup tahini
- 3 tablespoons lemon juice (or ¼ cup (to taste))
- 1 teaspoon salt
- Toasted pine nuts or almonds
- 5 tablespoons olive oil (for brushing)
Instructions
- 1
Preheat the oven to 450 degrees F.
- 2
Cut each eggplant in half lengthwise and place them onto a parchment paper lined baking sheet.
- 3
Drizzle each eggplant slice with about 1 tablespoon of olive oil on the flesh side, then flip it to have the flesh face down on the sheet.
- 4
Place the peeled garlic cloves into a small pocket of foil, and add 1 tablespoon of olive oil on top.
- 5
Close the aluminum foil pocket and place it into the same tray.
- 6
Cover and place into the oven for 50 minutes to 1 hour. Remove it and let it cool.
- 7
Peel the skin and scoop the insides into a bowl, adding the yogurt, tahini, salt, roasted garlic and lemon juice.
- 8
Mash well, either using a potato masher or a fork.
- 9
Fry your desired amount of pine nuts or almonds in olive oil for extra flavor.
- 10
Spoon over ready Mutabal, making sure to spoon some olive oil as well.