This silky, smoky, garlicky spread--a staple of Middle-Eastern cuisine--will have you scrambling for extra dippers. Long cooking under the broiler gives eggplant a custardy texture.

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary

hands-on:
15 mins
total:
4 hrs
Servings:
8
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Line a 15×10-inch baking pan with foil. Cut a shallow slit in each side of eggplants, four slits total per eggplant; arrange in prepared pan. Broil eggplants 5 inches from heat until softened, about 40 minutes, turning every 10 minutes. Cool.

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  • When eggplants are cool enough to handle, scoop out pulp and discard skin. Place eggplant pulp in a colander set in a large bowl. Sprinkle with salt. Allow to drain at least 30 minutes.

  • In a food processor, combine eggplant pulp, lemon juice, tahini, 1 tablespoon olive oil, the garlic, cumin, pepper and smoked paprika. Pulse several times, until smooth but with some texture. (Or use a potato masher for a chunkier dip.) Cover and chill at least 2 hours to allow flavors to develop.

  • To serve, spread baba ganoush on a platter or in a shallow bowl. Garnish with additional olive oil and parsley. Serve with fresh pita bread, pita chips or raw vegetable crudités.

Nutrition Facts

95 calories; fat 6g; saturated fat 1g; carbohydrates 11g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 2g; vitamin a 86.7IU; vitamin c 4.8mg; thiamin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 20mcg; sodium 294mg; potassium 167mg; calcium 20mg; iron 0.8mg.
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