Baba ganoush, the delicious lebanese eggplant spread

Appetizer
Very Easy
1 h 10 m
103 Kcal

Discover the cousin of the famous eggplant caviar that comes straight from Lebanon: baba ganoush! Lebanese cuisine is full of culinary delights and all kinds of mezze, perfect for a dinner party. Learn how to make this spread, bursting with flavors of the Orient, where sesame, eggplant and lemon are brought to life with a few pomegranate seeds... Discover this explosive combination that will delight your taste buds at aperitif time!

Ingredients

4

Toppings:

To serve:

Materials

  • 1 fork
  • parchment paper

Preparation

Preparation10 min
Waiting time15 min
Cook time45 min
  • Baba ganoush, the delicious Lebanese eggplant spread - Preparation step 1First, wash and prick the eggplant with a fork.
  • Baba ganoush, the delicious Lebanese eggplant spread - Preparation step 2Roast the eggplant. We roasted it in the oven for 45 minutes at 200°C. See the notes below for another method.
  • Baba ganoush, the delicious Lebanese eggplant spread - Preparation step 3Remove from oven and place directly in an airtight container. Leave to rest for 15 minutes.
  • Baba ganoush, the delicious Lebanese eggplant spread - Preparation step 4After this time, peel the eggplant. Be careful not to burn yourself.
  • Baba ganoush, the delicious Lebanese eggplant spread - Preparation step 5Place your peeled eggplant in your serving bowl, add lemon juice, tahini, olive oil and salt.
  • Baba ganoush, the delicious Lebanese eggplant spread - Preparation step 6Mix everything with a fork, mashing the eggplant and mixing until well combined.
  • Baba ganoush, the delicious Lebanese eggplant spread - Preparation step 7It's ready! Serve with parsley, pomegranate arils and a drizzle of olive oil. Don't forget the pita bread!

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FAQ ❓

What is tahini?

Tahini is a sesame paste.
First, wash and prick the eggplant with a fork.
Oven method: Place the eggplant on a baking sheet lined with parchment paper and roast for 45 minutes to 1 hour at 390°F (200°C).
Gas stovetop method: Char the eggplant directly over the flame on all sides, for about 5 minutes per side. The skin should turn black and the flesh should be very tender.
Place the roasted eggplant in an airtight container for about 15 minutes. This technique also works with other roasted vegetables, so you can peel a pepper more easily, for example. The steam from the hot vegetable will help the skin come off more easily. Be careful not to burn yourself when opening the container. Let it cool a little before removing the skin.
Add a drizzle of olive oil, chopped fresh parsley and pomegranate for a tasty spread. Feel free to add sesame seeds as well.
If you don't like parsley, you can replace it with coriander or even mint for a touch of freshness.
Enjoy this eggplant spread with pita bread or as part of a meal. You can also serve baba ganoush with vegetable sticks.
Refrigerator: Store baba ganoush in an airtight container in the refrigerator for 4 to 5 days.
Freezer: Store the spread in a freezer bag for up to 3 months. This makes it possible to prepare a large quantity.
This eggplant spread originates from Lebanon. Although it is part of Lebanese cuisine, you will also find it in Syrian, Turkish and Armenian cuisines... It is the perfect combination of eggplant caviar and hummus. The chickpeas in hummus are simply replaced with roasted eggplant.

Nutrition

for 1 serving / for 100 g
Calories: 103Kcal
  • Carbo: 7.3g
  • Total fat: 6.7g
  • Saturated fat: 0.9g
  • Proteins: 1.8g
  • Fibers: 2.1g
  • Sugar: 4.9g
  • ProPoints: 3
  • SmartPoints: 4
Nutritional information for 1 serving (84g)

Cookware

oven

Attributes

Suitable for freezing
Keep refrigerated
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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

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4/5, 2 votes