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Roasted Eggplant Dip

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  • Serves 4
  • Cooks in 55 mins (10m prep + 45m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Baba ganoush

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 400°F (200°C).
  2. 2.Pierce the eggplants all over with a fork, then place them on a baking sheet and roast for 45 minutes, or until they are soft and the skin is charred.
  3. 3.When the eggplants are cool enough to handle, peel off the skin and discard it. Place the eggplant flesh in a food processor or blender.
  4. 4.Add the tahini, lemon juice, garlic, olive oil, and salt to the food processor or blender and blend until smooth.
  5. 5.Taste and adjust the seasoning as necessary.
  6. 6.Transfer the dip to a bowl and serve with vegetables or pita chips.

lightbulb_outline Tips

  • chevron_rightIf you like your dip smokier, you can add a little bit of smoked paprika or cumin to the mix.
  • chevron_rightIf you don't have tahini on hand, you can substitute it with peanut butter.