Ingredients and Weight:
- Eggplants, 3 medium (about 1.5 pounds)
- Garlic, 4 cloves
- Lemon juice, 1/4 cup
- Ground cumin, 2 teaspoons
- Ground coriander, 2 teaspoons
- Tahini, 1/2 cup
- Olive oil, 1/4 cup
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Roast eggplants whole until tender, about 45 minutes.
- Let eggplants cool slightly, then slice in half and scoop out the flesh.
- Mash the eggplant flesh with a fork or potato masher.
- In a bowl, combine the mashed eggplant, garlic, lemon juice, cumin, coriander, tahini, olive oil, salt, and pepper.
- Mix well to combine.
- Serve immediately or chill for later.
Nutritional Information:
Per serving (1/8 recipe):
* Calories: 150
* Fat: 10g (Saturated fat: 1g, Unsaturated fat: 9g)
* Cholesterol: 0mg
* Sodium: 150mg
* Carbohydrates: 15g (Dietary fiber: 5g)
* Protein: 3g
Dish Characteristics:
- Rich and smoky flavor
- Creamy and smooth texture
- Tangy and savory with a hint of spice
- Versatile dish that can be served as a dip, spread, or condiment
User Comments:
- "Absolutely delicious! The smoky flavor from the grilled eggplants adds a wonderful depth to the dip."
- "This is my go-to recipe for baba ganoush. It's so easy to make and always a crowd-pleaser."
- "I love serving grilled baba ganoush with pita bread, fresh vegetables, and hummus."
Special Precautions and Tips:
- To prevent the dip from browning, squeeze a little lemon juice on top before storing.
- For a smoother consistency, use a blender or food processor to puree the eggplant flesh.
- Baba ganoush can be made ahead of time and stored in the refrigerator for up to 3 days.
