Ingredients and Weight:
- Eggplants: 2 lbs (907 g)
- Tahini: 1 cup (240 ml)
- Lemon juice: 1/2 cup (120 ml)
- Garlic cloves: 6 (18 g)
- Olive oil: 1/4 cup (60 ml)
- Salt and black pepper: To taste
- Paprika (optional): For garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Halve the eggplants lengthwise and scoop out the flesh, leaving a 1/2-inch (1.3 cm) border.
- Brush the eggplant flesh with olive oil and season with salt and pepper.
- Place the eggplant halves in a baking dish and roast for 40-45 minutes, or until the flesh is tender and golden brown.
- Remove the eggplant from the oven and let cool slightly.
- Scoop the roasted eggplant flesh into a food processor.
- Add the tahini, lemon juice, garlic, olive oil, salt, and pepper.
- Puree until smooth and creamy.
- Serve immediately or refrigerate for later use. Garnish with paprika if desired.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 250
- Fat: 15 g
- Carbohydrates: 25 g
- Protein: 10 g
- Fiber: 5 g
Dish Characteristics:
- Creamy and flavorful
- Smokiness from roasted eggplant
- Tangy and herbaceous from lemon and garlic
- Pairs well with pita bread, crackers, or vegetables
User Comments:
- "This is the best Baba Ghanoush I've ever had! The roasted eggplant adds an amazing depth of flavor."
- "I love how easy it is to make, and it's a great way to use up leftover eggplant."
- "The tahini and lemon give it a perfect balance of creaminess and acidity."
Special Precautions and Tips:
- To prevent the eggplant from becoming bitter, choose firm and ripe eggplants.
- If the eggplant skins become burnt, simply peel them off before roasting.
- For a smoother texture, strain the Baba Ghanoush through a fine-mesh sieve before serving.
- Leftover Baba Ghanoush will keep in the refrigerator for up to 5 days.
