- Roasting the Eggplants
Place eggplants directly over an open flame or in a hot oven. Roast until the skins are charred and the flesh becomes soft and smoky.
- Scooping the Flesh
Let the eggplants cool slightly, then cut them open and scoop out the soft interior. Discard the charred skins.
- Blending the
Dip Combine eggplant flesh with tahini, lemon juice, garlic, salt, and olive oil. Mash or blend until creamy but slightly rustic.
- Adjusting Flavor & Texture
Taste and adjust with more lemon, salt, or tahini. Add a drizzle of olive oil for extra richness. 5.
- Calorie:124 kcal%6%
- Proteina:4.0 g%8%
- Carboidrati:4.4 g%1%
- Grasso:10.3 g%20%
- Zucchero:0.4 g%0%
- Sale:1.1 g%16%
- Energia:519 kJ%8%
Baba Ganoush is a smoky, creamy eggplant dip popular across the Middle East and Mediterranean. Made from fire-roasted eggplants blended with tahini, lemon juice, garlic, and olive oil, it has a deep, earthy flavor and silky texture. It’s lighter than hummus, with a subtle smokiness that comes from charring the eggplants until their skins blister. Perfect with pita, vegetables, or as part of a mezze spread.
