Baba Ghanoush – Roasted Eggplant Dip
Baba Ghanoush – Roasted Eggplant Dip
Have you tried this world-class dip? The free recipe is included below!
Roasted eggplants and tahini serve as the foundation for this classic dip.
Baba Ghanoush Ingredients:
3 large Eggplants, halved lengthwise and drizzled with olive oil
2 Tbsp olive oil
1 clove Garlic, grated with a Microplane
¼ cup tahini (sesame paste), plus more if needed
2 Tbsp fresh lemon juice
1⁄8 tsp ground cayenne powder
¼ tsp dried oregano
Kosher salt (to taste)
1 Tbsp Fresh parsley leaves, roughly chopped
Baba Ghanoush Instructions:
Preheat the oven to 425°F. Lightly oil a 9 x 13-inch baking pan and set aside. Drizzle the halved eggplant with olive oil.
Transfer the eggplant halves, cut-side down, to the prepared baking pan and bake until soft, about 30 minutes. Set aside to cool.
Scoop the cooked eggplant flesh into a food processor, excluding the skin. Add the olive oil, grated garlic, tahini, lemon juice, salt, cayenne, and oregano, and process until smooth. Taste, adjusting seasonings if necessary, adding more tahini, salt, or lemon juice, if needed.
Transfer to a medium bowl and sprinkle with the parsley. Add a sprinkle of chili flakes if desired. Serve warm or at room temperature.
If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.
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