Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes.
While eggplants are still hot (not too hot so you don't burn your hands), peel them, then scoop out and discard their seeds as much as possible.
Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don't get a mushy Baba Ghanoj.
Add eggplants and all other ingredients in a food processor and let run for 2-3 minutes until you get a paste.
Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles...etc
Serve cold as an appetizer, with a side of Pita bread.
Notes
Tip to peel the eggplants: As soon as you take them off the heat, place each in a separate plastic bag, tie tightly and keep there for a few minutes. The steam will help loosen the skin to make it easier to peel.
The white vinegar is there to brighten both the flavor and color, but it's optional.
Nutrition Facts
Lebanese Baba Ganoj Recipe - Roasted Eggplant Tahini Dip
Serving Size
1 large scoop
Amount per Serving
Calories
236
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
4
g
Sodium
598
mg
26
%
Potassium
1176
mg
34
%
Carbohydrates
34
g
11
%
Fiber
15
g
63
%
Sugar
17
g
19
%
Protein
8
g
16
%
Vitamin A
120
IU
2
%
Vitamin C
23
mg
28
%
Calcium
74
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.