Baba Ganoush - Roasted Eggplant Dip Recipe
- Total time
- 60 min
- Serves
- 8
- Cuisine
- Mediterranean
Ingredients
- 2 large eggplants
- 1/3 cup tahini
- 1/4 cup lemon juice (approximately 2 lemons)
- 2 cloves garlic (halved)
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- toasted pine nuts (optional garnish)
- minced parsley (optional garnish)
- extra virgin olive oil (to drizzle - optional)
- pita bread (to serve - optional)
Steps
- 1
Pre-heat oven to 400 degrees and pierce eggplant with a knife 7-8 times all around the skin.
- 2
Optional Step for Added Flavor: While the oven is pre-heating, carefully char the eggplant on top of an open stovetop flame using metal tongs. Rotate the eggplant ever 30 seconds for a total of 3-4 minutes or until it starts to get smoky on the outside.
- 3
Roast the eggplants in the oven for 30 to 40 minutes then remove from oven until cool enough to handle. Cut into large chunks and place into a large food processor.
- 4
Add tahini, lemon juice, garlic, salt, cumin, and cayenne to the eggplant in the food processor then puree until smooth and creamy. Pour into a large serving platter then garnish with pine nuts, parsley, and olive oil if you wish. Serve with warm pita bread.
Source: thelemonbowl.com·Own this recipe or photo? Request removal