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Baba Ganoush Recipes

A plate of baba ganoush with pita bread.
Baba ganoush (also spelled ghanoush or ganouj) is a popular Lebanese appetizer. Try this delicious eggplant spread on warm pita bread.
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Diamond Post Medal for All Time! 1,246 Posts
January 13, 2017

Baba Ganoush is a delicious eggplant dish that originated in Lebanon. It's super easy to make and tastes phenomenal. I love it extra because it's full of fiber!

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 servings

Baba Ganoush in bowl with garnish.
 

Ingredients:

  • 4 small or 2 medium eggplants
  • 2 Tbsp lemon juice
  • 1 large garlic clove, peeled
  • 1 Tbsp tahini
  • 2 Tbsp yogurt
  • 1 Tbsp olive oil
  • salt and pepper to taste
ingredients
 

Steps:

  1. Turn on your broiler. Prick the eggplants with a fork.
  2. forking eggplant
     
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  3. Place the eggplants and garlic clove in the broiler and grill for about 10 minutes. Flip everything and grill another 10 minutes until softened.
  4. broiling eggplant and garlic
     
  5. Peel the skin off the eggplant. It will come right off if cooked long enough.
  6. Peeling broiled eggplant.
     
  7. Finely chop up peeled eggplant.
  8. Chopping eggplant
     
  9. Smash up the grilled clove of garlic and add to eggplant.
  10. Smashing garlic
     
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  11. Mix in tahini, yogurt, lemon juice and salt and pepper.
  12. Adding yogurt and tahini to chopped eggplant.
     
  13. Spoon Baba Ganoush into a serving bowl. Make a circular well in the dip and carefully pour in olive oil. Garnish with parsley and olives if you desire. Serve with warmed pita bread. Enjoy!
  14. Baba Ganoush in bowl with circle if olive oil.
     
Read More Comments

May 2, 2007

Ingredients

  • 1 medium size eggplant
  • 1 clove garlic
  • Juice of 1 small lemon
  • 1 Tbsp. tahini (sesame paste)
  • 1 Tbsp. olive oil
  • Salt and freshly-ground pepper

Directions

Roast eggplant in a 450 degree F oven for 30 to 40 minutes, turning once, or until flesh is very tender and a sharp knife pierces without resistance. When cool enough to handle, remove peel. In a food processor, mince garlic. Add eggplant flesh, lemon juice, tahini and olive oil. Process to blend (may be smooth or a little chunky). Add salt and pepper to taste.
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Serve with fresh or toasted pita bread.

By Barb from Buffalo, NY

 
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Food and Recipes Recipes Dips & SpreadsNovember 6, 2012
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