Creamy, savory, and smokey, this eggplant dip is delicious with your favorite veggies or homemade pita! Perfect for snacking, sandwiches, salads, and Mediterranean bowls.

Baba Ganoush Recipe

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 4 - 6

INGREDIENTS

2 small/medium eggplant
1/3 cup olive oil
1 tsp sea salt
3 tbsp lemon juice
2 garlic clove
¼ cup tahini

INSTRUCTIONS

1. Begin by preheating your oven to 450 F and place your rack at the top of the oven. Line a baking sheet with parchment paper and set aside.

2. While the oven is heating, slice your eggplant lengthwise and brush with olive oil. Place them on the baking sheet, cut sides facing down.

3. Roast until they are tender and the skin is melting. Once cooked, remove the eggplant from the oven and set aside to cool. Once cool, flip them over to scoop out the eggplant with a spoon, removing the skin.

4. If there is excess moisture, place the eggplant in a mesh strainer and let the discard drop out. You can shake or stir the eggplant to release more moisture.

5. Place the eggplant into a food processor. Add the lemon, garlic, tahini, and sea salt and mix until creamy. If you are adding herbs like parsley, you can add and pulse. Taste and adjust seasonings as necessary, adding more oil, tahini, or salt.

6. Scoop into a serving bowl and enjoy with peppers, carrots, pita, or homemade tortillas.

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