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🍽️ Smoky Eggplant Dip (Baba Ganoush)

120 kcal · 30 min · 4 servings

Smoky Eggplant Dip (Baba Ganoush) Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your grill to medium-high heat.
  2. 2. Thoroughly wash the eggplants under running water.
  3. 3. Poke each eggplant several times with a fork to allow steam to escape.
  4. 4. Place the eggplants on the grill grate or directly onto the glowing coals.
  5. 5. Grill the eggplants for about 20 minutes.
  6. 6. Turn the eggplants regularly to ensure even cooking.
  7. 7. Remove the eggplants from the grill when they are soft and the skin is slightly charred.
  8. 8. Place the hot eggplants into a bowl.
  9. 9. Let the eggplants cool down and rest for about 15 minutes.
  10. 10. While waiting, peel the garlic cloves.
  11. 11. Finely chop the garlic.
  12. 12. Rinse the lemon under warm water.
  13. 13. Squeeze the juice out of the lemon.
  14. 14. Wash the parsley thoroughly.
  15. 15. Pat the parsley dry with a kitchen towel.
  16. 16. Pluck the parsley leaves from the stems.
  17. 17. Finely chop the parsley leaves.
  18. 18. Slice the cooled eggplants lengthwise.
  19. 19. Carefully scoop the soft flesh out of the skin with a spoon.
  20. 20. Place the eggplant flesh into a clean bowl.
  21. 21. Mash the flesh roughly with a potato masher.
  22. 22. Add the chopped garlic to the eggplant mixture.
  23. 23. Add a splash of olive oil.
  24. 24. Add sesame seeds.
  25. 25. Add the freshly squeezed lemon juice.
  26. 26. Mix all ingredients well together.
  27. 27. Season the cream with salt to taste.
  28. 28. Season the cream with freshly ground pepper to taste.
  29. 29. Season the cream with ground cumin to taste.
  30. 30. Spoon the finished Baba Ganoush onto a serving plate.
  31. 31. Drizzle a little olive oil over the cream if desired.
  32. 32. Garnish the cream with the chopped parsley leaves.
  33. 33. Enjoy your meal!

Nutrition per serving