Quite Similar to hummus, Baba Ganoush it is just as delicious on any Mediterranean platter. Main Ingredient is all about eggplant mixed with tahini, lemon juice, and garlic yields a smooth and creamy dip like none other.
Baba Ganoush
Equipment
- Measuring Cups/Spoons Set
- 8 x 24-Inch Plastic Cutting Board
- 8" Chef's Knife
- BBQ Basting Brushes
- Natural Gas Grill
- 12" Locking Tongs with Metal Head
- Half-Sheet Pan
- Salad Spinner
- 14-Cup Food Processor
Ingredients
PIERCE
- 2 Eggplants (1¼ lb. each)
ADD
- 3 Tbsp. Fresh lemon juice
- 2 Tbsp. Tahini
- 2 tsp. Minced fresh garlic
- Salt and cayenne pepper to taste
- Olive oil Extra-virgin
- Fresh mint Thinly sliced
- Naan or pita warmed
Instructions
- Preheat grill to medium. Brush grill grate with oil.
- Pierce eggplants in several places with a toothpick.
- Grill eggplants, covered, turning often, until very tender and charred on all sides (skins will likely split), about 40 minutes. Transfer eggplants to a baking sheet and cover with foil; let rest 10 minutes.
- Scoop flesh (and seeds) from eggplants into a salad spinner; discard charred skins. Gently spin eggplant until excess moisture is extracted; transfer flesh to a food processor.
- Add lemon juice, tahini, and garlic to food processor and purée; season with salt and cayenne. Transfer dip to a serving bowl; drizzle with oil, garnish with mint, and serve with flatbread.
Nutrition Facts
1 servings per container
- Amount Per ServingCalories57
- % Daily Value *
- Total Fat
2g
4%
- Sodium 4mg 1%
- Total Carbohydrate
9g
3%
- Dietary Fiber 5g 20%
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

