
Roasted Eggplant Dip
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- Serves 4
- Cooks in 55 mins (10m prep + 45m cook)
- Difficulty: easy
- Tastes:
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Estimated nutrition per serving
Baba ganoush
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 400°F (200°C).
- 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.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.Add the tahini, lemon juice, garlic, olive oil, and salt to the food processor or blender and blend until smooth.
- 5.Taste and adjust the seasoning as necessary.
- 6.Transfer the dip to a bowl and serve with vegetables or pita chips.
lightbulb_outline Tips
- If you like your dip smokier, you can add a little bit of smoked paprika or cumin to the mix.
- If you don't have tahini on hand, you can substitute it with peanut butter.