Description
Creamy baba ganoush made with roasted eggplant, tahini, lemon, and garlic. This is a smooth, smoky dip perfect with pita and vegetables.
Ingredients
- 2 medium eggplants
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil plus more for serving
- 2 garlic cloves
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 400°F. Pierce the eggplants several times with a fork and wrap loosely in foil.
- Roast for 50 to 60 minutes until very soft and collapsed. Remove and let cool.
- Peel off and discard the skins and remove any large clumps of seeds.
- Place the eggplant flesh in a fine mesh strainer and let drain for 20 minutes to remove excess liquid.
- Transfer the drained eggplant to a food processor.
- Add the tahini, lemon juice, olive oil, garlic, and salt.
- Pulse until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl and drizzle lightly with olive oil before serving.
Notes
- Chill briefly for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dip
- Method: Roasting and Blending
- Cuisine: Middle Eastern