Ingredients for Baba Ghanoush Eggplant Dip
- 1 large eggplant
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- cups cold water
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon fresh ground black pepper, or to taste
- 1 tablespoon olive oil (for processing) and additional for drizzling
- medium tomatoes
- medium onion
- 1/4 teaspoon ground cumin
- Paprika, for garnish
- Chopped fresh parsley, for garnish
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How to Make Baba Ghanoush Eggplant Dip
- Preheat your oven to 400°F (200°C).
- Pierce the eggplant all over with a fork. Roast the eggplant directly on the oven rack for 45-60 minutes, or until the skin is completely collapsed and the flesh is very soft.
- Once cool enough to handle, cut the eggplant in half lengthwise and scoop out the flesh into a bowl, discarding the skin.
- In a food processor, combine the roasted eggplant flesh, 1/4 cup tahini, 2 tablespoons lemon juice, 2 cloves garlic (minced), 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Process until completely smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning as needed, adding more lemon juice, garlic, salt, or pepper to your preference.
- Drizzle with olive oil and garnish with paprika and chopped fresh parsley before serving. Enjoy with pita bread, vegetables, or crackers!
- For a richer flavor, consider adding a tablespoon of good quality olive oil during processing.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
23g
Fat
2g
Carbs
5g
