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Baba Ghanoush
Baba Ghanoush
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
225 minutes
Smokey, garlicky Middle Eastern roasted eggplant dip, perfect for parties.
Ingredients:
  • 1 eggplant
  • 0.25 cup lemon juice
  • 0.25 cup tahini
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1.5 tablespoons olive oil
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and give the baking sheet a quick coat of oil.
  • Spread the eggplant on a baking sheet and poke holes in the skin. Roast in the oven, rotating occasionally, until extremely soft, about 30 to 40 minutes. Allow the eggplant to cool, then cut in half and remove the flesh into a colander over a bowl; let drain for 5 minutes.
  • Combine the eggplant, lemon juice, tahini, sesame seeds, and garlic in a blender and blend until smooth. Add salt and pepper to taste.
  • Place the eggplant mixture in a medium mixing bowl and gently incorporate the olive oil. Chill the baba ghanoush in the refrigerator for 3 hours before serving.

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