"Baba Ghanoush"

25 Reviews
61% would make this recipe again

A Middle Eastern puree of aubergine, «tahini» (sesame seed paste), olive oil, lemon juice, and garlic.

«Al-badindgian» was the term used in Persia for «aubergine». It was the Arabs who introduced it into Italy and Europe in the 15th century. The bitter taste of the first varieties was thought to cause «craziness», hence the aubergine was grown initially only for its flowers.

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Preparation : 15 min Cooking : 1 h
250 calories/serving

Ingredients

1 aubergines / eggplants, large size 460 g
aluminum foil, to wrap the aubergine
2 tbsp Tahini paste 35 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 clove garlic
1 pinch salt [optional] 0.2 g
2 tsp extra virgin olive oil 10 mL
2 tbsp Italian parsley, fresh [optional] 10 g
4 pita breads 180 g
2 carrots 200 g
2 stalks celery 140 g
4 radishes 60 g
2 tsp pine nuts [optional] 5 g
1 tsp paprika [optional] 3 g

Before you start

The aubergines can be cooked either in the oven or using an outdoor grill.

Method

  1. Preheat the oven to 175ºC/350ºF.
  2. Poke each aubergine with a fork in a couple places, wrap in foil, and bake for about one hour or until it is thoroughly soft inside and charred on the outside. Alternatively, the aubergines may be cooked on the coals of a barbecue.
  3. Leave the aubergines to cool for about 10 min or longer. Peel off the skin, reserving the juices. Chop the aubergine flesh, then mash it thoroughly either using a fork for a textured result or in a food processor for a smooth purée.
  4. In a separate bowl, combine the tahini, lemon juice, and crushed garlic. Mix well. Stir in the aubergine purée and reserved juices. Blend thoroughly. Add salt to taste. If the mixture becomes too thick, add some more lemon juice or water. If instead it is too thin, add some more tahini. Spoon the mixture into a serving bowl.
  5. Drizzle with extra virgin olive oil and garnish with chopped parsley. A few pine nuts and paprika may be added for decoration. Serve cold or at room temperature, with the pita bread and vegetables.

Observations

This dip can be kept up to 5 days, covered, in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

250

Fat

8 g

12 %

Saturated 1.1 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

300 mg

13 %

Carbohydrate

38 g

13 %

Fibre

7 g

27 %

Sugars

6 g

Net Carbs

31 g

Protein

7 g

Vitamin A

57 %

Vitamin C

19 %

Calcium

8 %

Iron

16 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

25 Reviews (22 with rating only) 61% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

This ended up good but I had to make a lot of alterations to the recipe to get it that way. In my experience, Baba Ghanoush should be creamy so I added heaping spoonful of mayo to it to achieve the right colour and texture. Then I had add WAY more garlic (like two heads worth) to get it garlicky enough. After all that it's hard to give the recipe much credit.

Useful 0
july 12, 2013 | I would make this recipe again

did it to taste rather than follow the recipe. 1 clove of garlic and whew we had some smell :) my 1 year old would not eat anything else once she saw it. I had to hide it in the fridge to make it last more than 1 day.

Useful 0
october 17, 2008 | I would make this recipe again

Easy and tasty

Useful 0

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