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top down view of baba ganoush spread on blue plate

Smoky Baba Ganoush with Sumac

Julia Frey of Vikalinka
Charred eggplant dip with tahini, garlic and olive oil.
4.84 from 6 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetiser
Cuisine Middle Eastern
Servings 6
Calories 85 kcal

Ingredients
  

  • 2 eggplants medium
  • 2 cloves garlic
  • ½ lemon juice of
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • salt to taste
  • ½ tsp sumac

Instructions
 

  • Prick the eggplants with a fork all over and place on a baking sheet, then arrange it on the top level of the oven approximately 6 inches away from the element. Broil the eggplants until the skin is charred, about 20 minutes on one side, then turn them over and cook for 10-15 minutes longer or until the skin is charred and the flesh has collapsed.
  • Peel the eggplants and put the flesh in the food processor together with garlic, freshly squeezed lemon juice, tahini, olive oil and salt. Pulse until smooth, taste and add more salt if needed. Alternatively you can simply chop up the peeled eggplant, then mix with the remaining ingredients for a chunkier baba ganoush.
  • Serve sprinkled with more olive oil and sumac.

Nutrition

Calories: 85kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 4mgPotassium: 362mgFiber: 5gSugar: 6gVitamin A: 35IUVitamin C: 8mgCalcium: 18mgIron: 1mg
Keyword baba ganoush
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