Eggplant Dip (Baba Ghanoush)
A creamy Middle Eastern dip made from roasted eggplants, tahini, garlic, and lemon juice. This smoky and rich appetizer is perfect served with pita bread or fresh vegetables.
Ingredients
- •2½ medium eggplants
- •2½ tablespoons olive oil
- •⅓ cup tahini
- •2 cloves garlic
- •½ cup lemon juice
- •to taste kosher salt and black pepper
- •to taste black pepper
Cooking Instructions
- 1.
1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
20 min
- 2.
2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
10 min
- 3.
3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
5 min
- 4.
4. Adjust the seasoning with salt and pepper to taste and serve.
2 min
