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Smoky Roasted Eggplant Baba Ganoush: 1 AMAZING Dip

Roasted Eggplant Baba Ganoush
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This recipe for Roasted Eggplant Baba Ganoush is a creamy and smoky Mediterranean dip perfect for any gathering. It’s easy to make and bursting with flavor.

Ingredients

Scale
  • 2 large eggplants
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil, plus more for serving
  • Salt to taste
  • Fresh parsley, chopped (for garnish)
  • Pita bread or vegetables for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prick the eggplants all over with a fork. Place them on a baking sheet and roast for 45-60 minutes, or until the skin is charred and the flesh is very soft.
  3. Let the eggplants cool slightly, then cut them in half and scoop out the flesh into a colander to drain for about 10 minutes. Discard the skins.
  4. In a food processor, combine the eggplant flesh, tahini, lemon juice, and minced garlic.
  5. Pulse until smooth and creamy, scraping down the sides as needed.
  6. With the food processor running, slowly drizzle in the olive oil until well combined.
  7. Season with salt to taste.
  8. Transfer the baba ganoush to a serving bowl. Drizzle with a little extra olive oil and garnish with fresh parsley.
  9. Serve with warm pita bread or your favorite vegetables.

Notes

  • For an extra smoky flavor, you can char the eggplant directly over a gas flame before roasting.
  • Adjust the lemon juice and garlic to your preference.
  • Baba ganoush can be made a day in advance and stored in an airtight container in the refrigerator.

Nutrition

Find it online: https://sundayflavor.com/roasted-eggplant-baba-ganoush-recipe/