🍆 Baba ganoush

Name: Baba ganoush
Total time: 45 min
Yield: 4
Cuisine: Levant · Middle East
Ingredients: 2 large eggplants (about 800 g); 3 tbsp tahini; 1 garlic clove, crushed; 2–3 tbsp lemon juice; 2 tbsp olive oil, plus a little to serve; Salt; parsley and pomegranate seeds to garnish

Origin: Levant · Middle East

130kcal

per serving · 100 g

130kcal

per 100 g

3 gProtein3 g / 100 g

10 gFat10 g / 100 g

8 gCarbs8 g / 100 g

Baba ganoush is a Levantine dip of eggplant roasted until the skin blackens, then mashed with tahini, garlic, lemon juice and olive oil. The flesh turns soft and silky and takes on a deep smoky flavour, balanced by the rich tahini and sharp lemon. It is served cool on a flat plate, swirled and drizzled with oil, as part of a mezze spread or as a side for grilled meat.

Diets

✓

Vegetarianno meat or fish in a typical recipe

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Veganno meat, fish or animal products in a typical recipe

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No pork

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Gluten-freeno wheat, barley or rye in a typical recipe

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Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

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Low-carb8 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Sesame

What it is made of

eggplanttahinigarliclemonolive oil

Recipe

4 servings45 min

Ingredients

2 large eggplants (about 800 g)
3 tbsp tahini
1 garlic clove, crushed
2–3 tbsp lemon juice
2 tbsp olive oil, plus a little to serve
Salt; parsley and pomegranate seeds to garnish

Method

Roast the whole eggplants over a gas flame, on a grill or under a very hot oven grill, turning, for 20–30 minutes until the skin is charred and the flesh collapses.
Let them cool, peel off the skin and drain the flesh in a sieve for 10 minutes.
Mash the flesh with a fork, then stir in the tahini, garlic, lemon juice, olive oil and salt.
Spread on a plate, drizzle with a little oil and scatter with parsley and pomegranate seeds.

How to make it lighter

Tahini and oil hold most of the calories — 1 tbsp tahini is about 90 kcal, 1 tbsp oil about 120 kcal — so use a little less of each and more lemon.
Skip the extra drizzle of oil on top, or use just a teaspoon.
Scoop it with cucumber, pepper and carrot sticks instead of filling up on extras.

History

Eggplant dips like this are eaten across the Levant, Turkey and Egypt. The Arabic name is usually translated as something like “pampered papa”, and the stories behind it vary. In Lebanon and Syria the tahini version is often called mutabbal, while baba ghanouj can mean a tahini-free eggplant salad with vegetables; outside the region both names are used for the creamy tahini dip.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →