Baba Ghanoush
Garlic eggplant dip for pita bread or veggies, or makes an excellent spread on sandwiches or wraps.
Equipment
- Bowl with strainer that fits over it
- Food processor or blender
Ingredients
- 2 medium eggplants whole
- 4 Tbsp tahini
- 3 Tbsp fresh lemon juice
- 2 Tbsp avocado oil or olive oil
- 2 garlic cloves (fresh and/or roasted) peeled and MINCED (see note)
- ½ tsp coarse salt (kosher or sea salt)
- Finely chopped parsley for garnish
- Pinch of smoked paprika for garnish
- Pinch of red pepper flakes for garnish
- Pita and/or fresh veggies for serving
Instructions
- Preheat the oven to 400°F and wrap each eggplant in foil, tightly sealing the edges so no juices leak out.
- Roast the eggplants for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside to cool.
- Once cool to the touch, peel the skin from the eggplants and discard the skin (this should be very easy to do by hand). Remove and discard the stems and any big clumps of trapped souls... I mean... seeds.
- Place the eggplants in a strainer over a bowl and let stand for 20 minutes to remove excess water.
- Place the eggplant, tahini, lemon juice, oil, minced garlic, and salt in a food processor and pulse until it reaches your desired texture. (I like mine on the chunkier side)
- Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.
Notes
Garlic: Yes, mince this before putting it into the food processor. Otherwise waiting until the garlic is fully chopped makes the eggplant texture too smooth.
Seeds: The seeds are edible but too many can create an unpleasant texture which is why we remove them. If you miss some though it is not a big deal.
Tried this recipe?Let us know how it was!