Baba Ghanoush (Eggplant Dip)

29214889_757932924413852_5807196345726926848_n.jpg

Baba ghanoush is a Middle Eastern dip made primarily from roasted eggplant blended with tahini, garlic, lemon juice, and various seasonings. The eggplant is typically cooked until it is soft, allowing its natural smoky flavor to develop, which is a signature characteristic of the dish.

Ingredients

  • 1 large eggplant (aubergine)

  • 2 - 3 tablespoons Sesame Tahini (Sesame seed paste)

  • 1 - 2 lemons, juiced and strained

  • 2 - 3 cloves of fresh garlic, finely mashed or minced

  • Olive oil

  • Lemon juice (about 2 tablespoons)

Directions

  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Pierce the eggplant with a fork several times. You can either place the eggplant whole or split it lengthwise on a cookie sheet, face down.

  3. Bake in the hot oven on the top rack for 30-45 minutes, or until the eggplant is tender.

  4. Once baked, remove the eggplant from the oven and allow it to cool slightly.

  5. Scoop the flesh out of the eggplant into a mixing bowl. Discard the skin.

  6. Add the sesame tahini, lemon juice, mashed garlic, and a drizzle of olive oil to the eggplant flesh.

  7. Mix until well combined, adjusting the seasonings to taste as needed.

  8. Serve as a dip with fresh vegetables or pita bread, or use as a spread. Enjoy!

 
 
29249367_757935697746908_2688647384107319296_n.jpg

Scoop out flesh into bowl of food processor, blender or a bowl. Add minced garlic, tahini, lemon juice, and process or mash with a fork until creamy.  Add salt to taste.

Drizzle with olive oil and serve. 

 

Sides, Appetizer, Dip, Fall, Roasting, Summer, Spring, Vegetables, Vegan, Vegetarian, WinterCook GardenEggplant, Lemon, Tahini, Olive Oil