Baba Ghanuj recipe

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Ingredients

2 pounds eggplant
4 cloves garlic, unpeeled
¼ cup lemon juice
2 tablespoons tahini
1 ¼ teaspoons salt
1 tablespoon olive oil, or to taste
1 pinch ground sumac, or to taste

Nutrition Info

68.8 calories
carbohydrate: 8.5 g
cholesterol: : -
fat: 3.9 g
fiber: 4.3 g
protein: 1.9 g
saturatedFat: 0.6 g
servingSize: -
sodium: 370.3 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Prick eggplants all over with a fork, place on a baking sheet.

  2. Roast eggplants in the preheated oven, turning occasionally, until charred and tender, 10 to 12 minutes.

  3. Thread garlic cloves on a skewer.

  4. Roast garlic in the preheated oven, turning once, until charred and tender, 6 to 8 minutes.

  5. Cool eggplants and garlic until easily handled, about 5 minutes. Peel and transfer to a food processor. Add lemon juice, tahini, and salt, process until smooth.

  6. Drizzle eggplant mixture with olive oil and sprinkle with sumac.

Recipe Yield

8 servings

Recipe Note

Roasted eggplant with garlic, tahini, and sumac.

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