Baba ghanoush is a savory, smoky dip or spread made with roasted eggplant, garlic, tahini, olive oil, and lemon juice. Adjust the amount of lemon juice and tahini to suit your taste. Delicious served with pita or raw veggies, alongside hummus, or on its own!
Ingredients
- eggplant: 1 piece
- to 4 tablespoons lemon juice: 2 piece (to taste)
- tahini: 0.25 cup (to taste)
- sesame seeds: 2 Tbsp
- garlic: 2 clove (minced)
- salt and pepper: (to taste)
- ½ tablespoons olive oil: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
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Place eggplant on the prepared baking sheet, and pierce holes in the skin with a fork. Roast in the preheated oven, turning occasionally, until very soft and tender, 30 to 40 minutes. Set eggplant aside until cool enough to handle; slice in half and scoop flesh into a colander or fine mesh sieve over a bowl; drain for 5 minutes.
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Place eggplant, lemon juice, tahini, sesame seeds, and garlic in blender, and puree. Season with salt and pepper to taste.
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Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate the baba ghanoush for 3 hours before serving.
