Baba Ganoush
This creamy delicious eggplant dip will have you wanting more more more!
Equipment
- Roasting Pan
- food processor optional
Ingredients
- 1 medium eggplant
- 2-3 tbsp tahini
- 2-3 tsp lemon juice
- 2-3 tbsp olive oil plus more for drizzling
- 1-2 tsp ground cumin or more to taste
- 2-3 cloves garlic, minced more or less depending on your taste
- salt and black pepper to taste
- paprika for garnish
Instructions
- Preheat the oven to 425 degreed Fahrenheit
- Cut the top off the eggplant and cut it in half lengthwise.
- Brush the cut sides with olive oil and sprinkle with salt and pepper.
- Brush you pan with olive oil as well. Place the eggplant cut side down and roast for 40-50 minutes until soft and charred on the skin.
- Remove the eggplant and allow it to cool.
- Once the eggplant is cool scrape the flesh from the skin into your food processor. If it is very water you can strain it in a colander or sieve first.
- Add the tahini, a little lemon juice, cumin, garlic, salt, and pepper. Pulse until smooth scraping down the bowl as needed.
- Taste and adjust the seasoning. Add a little olive oil and pulse again.
- Once it is the consistency you like and is seasoned to your liking place it in a serving bowl.
- Drizzle the top with more olive oil and sprinkle on som paprika for color.
Notes
Baba ganoush it delicious served as a dip for toasted pita chips, vegetables, or falafel.
If you like things a little spicy you can add some cayenne pepper or other pepper flakes/paste as you like.
I love baba ganoush served along side falafel, tabbouleh, and pita for a full Middle Eastern meal!