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Ingredients
US|METRIC
2 SERVINGS
- 2 eggplants (medium)
- 1/4 cup fresh lemon juice
- 1/3 cup tahini
- 3 cloves garlic (minced)
- 1/4 tsp. salt
- 1/2 tsp. cumin
- paprika (optional, for serving)
- extra-virgin olive oil (optional, for serving)
- vegetables (cut, for serving; or pita bread or chips)
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Directions
- Pierce eggplants all over with a fork. Place on baking sheet and bake at 400°F for 50 to 60 minutes, or until eggplants collapse and are soft; cool to room temperature.
- Slice eggplants from stem to bottom and scrape out flesh with a large spoon. Flesh will be soft but still hold together; cut in half along long axis and scoop out seed mass; discard seed. Place remaining flesh in large, fine mesh strainer. Place strainer in bowl or sink and drain well (about 20 minutes).
- Transfer eggplant to large bowl and add remaining ingredients. Beat with electric mixer on low until eggplant is beaten smooth and ingredients are all well combined. Cover and refrigerate 4 hours or overnight to allow flavors to blend.
- Spoon baba ghanoush into a bowl. If you like, sprinkle with paprika and drizzle with extra-virgin olive oil. Serve with cut vegetables.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol |
Sodium360mg15% |
Potassium1700mg49% |
Protein15g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate56g19% |
Dietary Fiber24g96% |
Sugars12g |
Vitamin A100% |
Vitamin C60% |
Calcium25% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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