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–+ servings
Baba ganoush

Smoky Eggplant Babaganoush

Shilpi & Etienne | between2kitchens
This delicious, easy to make, smoky and creamy eggplant dish is my version of the famous Middle-Eastern babaganoush, perfect for when you don't have a barbecue.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
cooling time 20 minutes
Total Time 45 minutes
Course Appetizer, Dips
Cuisine Middle-Eastern
Servings 4 people
Calories 83 kcal

Equipment

  • strainer/sieve
  • bowl with lid
  • blender (food processor)

Ingredients
 
 

  • 1 medium eggplant
  • 1 garlic clove peeled
  • 2 tablespoon tahini paste
  • ½ lemon juiced
  • 1 tablespoon olive oil
  • salt

Instructions
 

  • Place the eggplant on a gas flame and burn the skin from all sides.
  • Place the cooked eggplant in a strainer that is sitting on top of a bowl and cover with a lid. Let it sit for 20 minutes.
  • Place the eggplant on a cutting board and peel away the burnt skin using a fork.
  • Add the tahini, lemon juice, grated garlic, olive oil and salt to the eggplant flesh and transfer to a food processor.
  • Mix to a fine puree and adjust the seasoning with salt.

Nutrition

Nutrition Facts
Smoky Eggplant Babaganoush
Amount Per Serving (40 g)
Calories 83 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 4mg0%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 34IU1%
Vitamin C 17mg21%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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