Easy Eggplant Babaganoush: Delicious Oriental Dip

The most delicious budget cold appetizer — easy and simple! Eggplant babaganoush is a simple and very tasty oriental pasta made from baked eggplant and garlic with sesame seeds, spices and olive oil. You can serve it with slices of regular or oriental bread. Itʼs really good with crackers!
cook time: 2h
Ruby Colston
Easy Eggplant Babaganoush: Delicious Oriental Dip

Nutrition Facts (per serving)

108
Calories
9g
Fat
8g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Eggplant 3 pc
Olive oil 50 ml
Garlic 40 g
Sesame 20 g
Parsley 10 g
Sour cream 2 tbsp
Lemon juice 2 tbsp
Ground black pepper 0.5 tsp
Salt 1 g

Decoration:

Pomegranate 20 g
Parsley 5 g

Recipe instructions

Step 1

Step 1
How to make babaganoush from eggplant? To begin, prepare the necessary ingredients according to the list. We will bake and puree the eggplants, so their integrity and appearance do not matter. In the classics you need olive oil, but you can use any other vegetable oil. You can replace parsley with any other greens to your liking. Just remember that in the classic recipe it can be either parsley or cilantro.

Step 2

Step 2
Wash the eggplants, dry them and prick them all over with a fork. Why prick eggplants with a fork? This is necessary so that the vegetables do not burst during subsequent baking.

Step 3

Step 3
Divide the head of garlic into cloves, peel, grease lightly with vegetable oil and wrap in foil.

Step 4

Step 4
Place the prepared eggplants and garlic on a baking sheet lined with foil or parchment. Place the vegetables in an oven preheated to 170°C. Bake the garlic for about 20 minutes, the eggplants for about 45 minutes until soft. The exact baking time depends on the size of the vegetables and the features of your oven.

Step 5

Step 5
Wrap the finished eggplants in foil and leave for 15 minutes.

Step 6

Step 6
Then peel the eggplants. If the eggplants are ready, the skin will come off very easily. Place the pulp in a colander and allow excess moisture, if any, to drain. Then cut the eggplant into pieces.

Step 7

Step 7
Wash the parsley and dry. Remove the leaves from the branches.

Step 8

Step 8
In a blender, beat 25 ml of vegetable oil, lemon juice and sesame seeds.

Step 9

Step 9
Add eggplant pulp, baked garlic, salt and pepper.

Step 10

Step 10
Beat everything again until it becomes a homogeneous paste.

Step 11

Step 11
Add sour cream, peeled parsley leaves to the resulting paste and beat again. The paste will take on a lighter shade.

Step 12

Step 12
Taste the babaganoush and, if necessary, add more spices to your liking. I added a little more salt and pepper.

Step 13

Step 13
Transfer the prepared eggplant paste into a container and place in the refrigerator for 1 hour.

Step 14

Step 14
Place the cooled appetizer in a small beautiful serving bowl, drizzle with the remaining vegetable oil, sprinkle with ground pepper, pomegranate seeds and herbs and serve. Bon appetit!

Additional rubrics

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