Syrian·non-vegetarian·easy

Baba Ghanoush

Name: Baba Ghanoush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Syrian
Ingredients: 4 large Egg Plants; 2 cloves Garlic; 2 teaspoons Kosher Salt; 1 Lemon; 3 tablespoons Tahini; 3 tablespoons Extra Virgin Olive Oil; 2 tablespoons Greek Yogurt; 1 pinch Cayenne Pepper; 1 Leaf Mint; 2 tablespoons Parsley

Hey there, folks! Today, I'm gonna show you how to whip up a delicious batch of Baba Ghanoush. Now, before we get started, let me share a little mishap I had once. I accidentally used way too much cayenne pepper in this recipe, thinking I was a spice master. Let's just say, my guests were reaching for the nearest glass of water! Lesson learned: a little goes a long way with cayenne. Now, a nifty tip for you all: if you want an extra-smoky flavor, try grilling your eggplants over charcoal instead of a gas grill. Trust me, it takes this dish to a whole new level. So, preheat your grill, get those eggplants charred to perfection, and don't forget to let them cool before scraping out the creamy goodness. And when you serve this smoky, garlicky dip to your friends and family, they'll be begging you for the recipe. Enjoy, and happy cooking!

45 min(prep 15 + cook 30)

4 servings

120 kcal

4.5

Ingredients

Egg Plants4 large
Garlic2 cloves
Kosher Salt2 teaspoons
Lemon1
Tahini3 tablespoons
Extra Virgin Olive Oil3 tablespoons
Greek Yogurt2 tablespoons
Cayenne Pepper1 pinch
Mint1 Leaf
Parsley2 tablespoons

Nutrition

120 kcalper serving

Protein4g15%

Carbs10g37%

Fat8g30%

Fiber3g11%

Sugar2g7%

Directions

1
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2
Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3
When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
4
Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
5
Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

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