Baba Ghanoush

Preparation time 5 min
Cooking time 40 min
This recipe keeps for 5 days

Ingredients (2 servings)

  • 1 large Eggplant, raw
  • 2 tbsp Tahini
  • 1/4 cup shelled Walnuts
  • 1 clove Garlic, raw
  • 1 tsp, ground Cumin
  • 1 1/2 tsp Sumac
  • 1/2 tsp Salt

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  1. Preheat the oven to 230C (450F) and line a baking sheet with parchment paper.
  2. Halve the eggplant lengthwise. Place halves cut side down onto the baking sheet. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, around 40 - 50 minutes for large eggplants. Once done, set aside and let it cool slightly. Then, flip the eggplant over and scoop out the flesh. Discard the skin.
  3. Transfer the eggplant to a food processor along with tahini, walnuts, garlic cloves, cumin, sumac and salt. Mix until well combined.
  4. Transfer the Baba Ghanoush to a serving bowl and enjoy with accompaniments of your choice.
  5. How to store
    Store leftovers in a sealed container in the refrigerator for up to 5 days.

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One serving contains 262 calories, 8 grams of protein, 17 grams of fat, and 26 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.