Easy Baba Ganoush Recipe
Ingredients
- 1 large eggplant
- 1/4 cup tahini plus more as needed
- 3 garlic cloves minced
- 1/4 cup lemon juice plus more as needed
- 1 pinch ground cumin
- salt to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/4 cup brine-cured black olives such as kalamata (optional)
Instructions
- Preheat an oven to 375°F. *
- Place eggplant on a baking sheet and bake until very soft, about 40-45 minutes.
- Remove from the oven, let cool slightly, and peel off and discard the skin.
- Place the eggplant flesh in your blender jar. **
- Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and blend until smooth.
- For Blendtec: Using any jar (the Twister Jar works best) press the DIPS/BATTERS/SALSA button OR Blend on a Medium to Medium-Low speed for 30 seconds. If necessary, stop machine and use a spatula to press ingredients towards the blade and follow same steps.
- For Vitamix: Start on Variable 1, turn machine on and slowly increase speed to Variable 10/High. Blend using the tamper to press the ingredients into the blades, or until smooth.
- Season with salt, then taste and add more tahini and/or lemon juice, if needed.
- Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle the olive oil over the top and sprinkle with the parsley. Place the optional olives around the sides if using and serve at room temperature.
- All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes
Notes
* If you want to grill the eggplant which adds a nice flavor, do the following.
Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. ** For a chunkier baba ganoush, only add half the eggplant to your jar and at the end at the other half and PULSE to break up and leave chunks.
Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. ** For a chunkier baba ganoush, only add half the eggplant to your jar and at the end at the other half and PULSE to break up and leave chunks.
Nutrition
Serving: 0.25cupCalories: 117kcalCarbohydrates: 8.7gProtein: 2.6gFat: 8.8gSaturated Fat: 1.1gPolyunsaturated Fat: 2.6gTrans Fat: 3.6gSodium: 122.7mgFiber: 2.9gSugar: 0.3g
Tried this recipe?Let us know how it was!