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Baba ganoush in a black bowl topped with olive oil and smoked paprika.
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5 from 7 votes

Baba Ganoush (Moutabel)

This baba ganoush is the best! Also called moutabel, it's a creamy, tangy and savory roasted eggplant dip. The perfect appetizer or side.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Dip
Cuisine: Mediterranean, Middle Eastern
Diet: Vegan
Servings: 8
Calories: 144kcal

Ingredients

Instructions

  • Preheat the oven to 465°F (240°C). Line a baking sheet with parchment paper.
  • Remove just the outer flaky layers of the head of garlic, leaving the inner skins intact. Using a knife chop off just the tips of each clove. Place in foil and pour over 1 teaspoon of olive oil and rub it around the sides so that the garlic is covered with the oil and then close it up in the foil.
  • Poke holes in your eggplants with a fork and place the eggplants and the foil wrapped head of garlic onto the parchment lined baking tray. Bake in the oven for 45 minutes.
  • Once baked, let the eggplant and garlic cool on the tray. When cool, pop the roasted cloves of garlic out of the skins. Slice the eggplants in half and scoop out the flesh with a spoon.
  • Place the eggplant flesh and roasted garlic into the food processor along with lemon juice, olive oil, tahini, cumin, smoked paprika and salt. Process until smooth.
  • Serve topped with smoked paprika and drizzled with olive oil, with raw veggies on the side or pita breads for dipping.

Notes

  1. Keep it stored in the fridge in a covered container for 3-4 days.
  2. It's also freezer friendly. Thaw it overnight in the fridge and then stir very well before use.

Nutrition

Serving: 1Serve | Calories: 144kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 32mg | Potassium: 460mg | Fiber: 6g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg