Classic Baba Ghanouj

  • Prep Time 5 min
  • Total Time 70
  • Makes: 3 cups (750 mL) baba

Ingredients

  • 2 large eggplants, trimmed and halved lengthwise
  • 1/4 cup tahini (sesame paste) 60 mL
  • 3 tbsp lemon juice 45 mL
  • 3 tbsp olive oil 45 mL
  • 2 garlic cloves, coarsely chopped
  • 1 tsp salt 5 mL
  • 1/4 tsp pepper 1 mL

Directions

  • Step 1

    Preheat oven to 425°F (220ºC). Place eggplants, cut-side down, on parchment paper-lined baking sheet. Bake until eggplant is tender and skin can be easily pierced with a knife, about 40 min. Set aside until cool enough to handle, about 20 min.

  • Step 2

    Scoop eggplant flesh into bowl of food processor (discard skin) and add tahini, lemon juice, olive oil, garlic, salt and pepper. Blend until completely smooth.

Nutrition Facts

  • Nutrition Description Per serving: (2 tbsp, 30mL)
  • Calories 45
  • Fat 3 g
  • Saturated Fat 0.4 g
  • Carbs 3 g
  • Sugar 1 g
  • Protein 1 g
  • Cholesterol 0
  • Fibre 1 g
  • Sodium 95 mg