Ingredients and Weight:
- Eggplant, 1.5 pounds
- Onion, 1 medium (1/2 cup chopped)
- Garlic, 2 cloves (1 tablespoon minced)
- Tahini, 1/2 cup
- Lemon juice, 1/4 cup
- Olive oil, 1/4 cup
- Ground cumin, 1 teaspoon
- Ground coriander, 1 teaspoon
- Cayenne pepper, 1/4 teaspoon (or more, to taste)
- Salt and black pepper, to taste
Preparation Time:
20 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut the eggplant in half lengthwise. Score the flesh in a crosshatch pattern.
- Brush the eggplant with olive oil and season with salt and pepper.
- Grill the eggplant over medium-high heat for 15-20 minutes, or until tender and slightly charred.
- Let the eggplant cool slightly, then scoop out the flesh into a blender or food processor.
- Add the onion, garlic, tahini, lemon juice, olive oil, cumin, coriander, cayenne pepper, salt, and black pepper to the blender.
- Blend until smooth, scraping down the sides as needed.
- Adjust seasonings to taste.
Nutritional Information:
- Calories: 200 per serving
- Fat: 15 grams
- Protein: 6 grams
- Fiber: 5 grams
Dish Characteristics:
- Smoked and charred flavor from grilling
- Creamy and flavorful texture
- Spiced with cumin, coriander, and cayenne
- Perfect for dipping with pita, crackers, or vegetables
User Comments:
- "Absolutely delicious! The smoky flavor adds a unique twist to traditional baba ganoush."
- "The perfect appetizer for a party. Everyone loved it!"
- "I love the spicy kick! I can't stop dipping."
Special Precautions and Tips:
- Use caution when grilling the eggplant. It may release steam or hot juice.
- Let the eggplant cool slightly before handling to avoid burns.
- Adjust the amount of cayenne pepper to your desired spice level.
