Small Batch Baba Ganoush
This Baba Ganoush recipe is made with eggplant and a perfect blend of lemon juice, tahini, olive oil, garlic, and spices. Similar to hummus, this small batch roasted eggplant dip is easy to make and incredibly delicious.
Servings: 2 servings
Equipment
- mini food processor or blender
Ingredients
- 1 (1-pound) eggplant
- 4 tablespoons olive oil -divided plus ¼ teaspoon for garnish
- ½ teaspoon kosher salt -divided
- ¼ teaspoon coarsely ground black pepper
- 1 clove garlic
- ½ tablespoon lemon juice
- 2 tablespoons tahini
- ⅛ teaspoon ground cumin
- 1 tablespoon chopped parsley
- pinch smoked paprika (optional), for garnish
Instructions
- Preheat Your Oven: Set your oven to 425° F (220° C) and let it heat up.
- Prepare the Eggplant: Peel the eggplant and cut it into 1-inch cubes. Place the cubes on a large baking sheet.
- Add Oil and Seasoning: Drizzle 1 tablespoon of olive oil over the eggplant cubes. Sprinkle ¼ teaspoon of salt and the black pepper. Mix everything together on the baking sheet to ensure the eggplant is evenly coated.
- Bake the Eggplant: Put the baking sheet in the oven and bake for 25-30 minutes, or until the eggplant is soft and tender.
- Cool and Blend: Once the eggplant is done baking, let it cool for a few minutes. When it's cool enough to handle, put the eggplant cubes into a food processor or blender.
- Add Remaining Ingredients: To the food processor, add the peeled garlic clove, lemon juice, tahini, ¼ teaspoon of salt, cumin, and the remaining olive oil. Pulse until the mixture is smooth. If the consistency isn't quite right, add another tablespoon of olive oil.
- Add Parsley: Add the fresh parsley to the food processor and pulse a few more times to incorporate it.
- Serve or Store: Pour the baba ganoush into a small bowl. Drizzle a bit of olive oil on top (about ¼ teaspoon) and sprinkle with smoked paprika. You can serve it immediately or store it in the refrigerator for later.
- Serving Suggestions: Enjoy your baba ganoush with naan, pita bread, or raw vegetables.
Notes
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- Roast the eggplant until it's very tender. This will ensure that the baba ganoush has a smooth, creamy texture.
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- Let the roasted eggplant cool completely before blending. This will help to prevent the dip from becoming oily.
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- Blend Until Smooth: Use a food processor or blender to get the dip smooth and creamy. You can adjust the consistency by adding more tahini, lemon juice, or olive oil.
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- Adjust the seasonings to your taste. Love it smoky? Add a pinch of smoked paprika. Want it more garlicky? Add another clove.
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 19.23g | Protein: 2.61g | Fat: 35.95g | Saturated Fat: 4.98g | Sodium: 5.82mg | Potassium: 696.35mg | Fiber: 0.7g | Sugar: 0.02g | Vitamin C: 0.63mg | Calcium: 21.15mg | Iron: 0.82mg
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