Baba Ganoush

B.G. Eggplant, Red Pepper, Tahini, Lemon, and a Touch of Orange Juice, Salt and Pepper

A deliciously creamy, thick aubergine dip with a signature smoky flavor from the Middle East. While it shares a similar consistency to hummus, Baba Ganoush stands out by starring roasted eggplant instead of chickpeas, resulting in an earthy, smoky taste.

Inspired by a spontaneous moment during a fasting day by the beach, this recipe was created using the last available eggplant and red pepper, turning simple ingredients into a memorable Mediterranean dish.

Baba Ganoush and hummus share similar nutritional profiles, though hummus tends to be nuttier, while Baba Ganoush is richer in Vitamins B and E. Roasted red peppers add a delightful sweetness, while sun-dried tomatoes and olive oil create a silky smooth texture. A touch of yogurt brings a rich, creamy, and tangy note.

For an enhanced smoky flavor, roast over a wooden flame if possible. Serve this versatile dip with bread for an ultimate culinary experience.

Preparation: Slice the eggplant and drizzle with olive oil and salt; roast alongside a whole red pepper for 30 minutes. Once roasted, follow the steps detailed below

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Baba Ganoush

Dip – Middle Eastern

By Chloe Benjamin – Serves: 5-6

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Sweet, smoky, creamy, and silky-smooth. This Baba Ganoush recipe highlights the best qualities of its ingredients to deliver a delicious dip with notable health benefits.

Ingredients

• 2 large aubergine, roasted on an open flame or grill
• 2 large red pepper, roasted on an open flame or grill
• 1 lemon, juiced
• 1 tablespoon basil leaves
• 1 teaspoon salt
• 1 teaspoon smoked paprika (optional)
• 1 tablespoon tahini
• 1 tablespoon yogurt (optional)
• 1/2 cup extra-virgin olive oil
• 1 cup sun-dried tomatoes, soaked overnight

Instructions

1

Roast the eggplant until its outer skin is charred and the interior is cooked through.

2

Place the roasted eggplant in a plastic bag, seal it, and let it sweat to facilitate easy skin removal.

3

Gently peel off the charred skin and dice the flesh into small pieces; transfer to a bowl.

4

Repeat the process with the red pepper.

5

Chop the sun-dried tomatoes into small pieces to enhance their rich flavor.

6

Combine the diced eggplant, red pepper, chopped sun-dried tomatoes, lemon juice, basil, salt, smoked paprika, tahini, yogurt, and extra-virgin olive oil; mix well.

7

For a smoother consistency, blend all ingredients until smooth or leave slightly chunky for a rustic texture.

8

Serve with bread.

Nutrition

• 228.0 Calories
• 16.7g Carbohydrates
• 0.0mg Cholesterol
• 18.7g Fat
• 8.0g Fiber
• 3.2g Protein
• 2.6g Saturated fat
• 397.0mg Sodium
• 8.7g Sugar

Notes

For a personalized texture, blend until smooth or leave slightly chunky for a rustic feel. The roasted red peppers add a natural sweetness that enhances the dish's smoky flavor.