Eggplant, garlic, tahini and lemon juice come together to create this irresistibly smooth and savory Middle Eastern baba ganoush dip.
Course Appetizer
Cuisine Arabic, Greek
Keyword Baba Ganoush, Dip, Eggplant
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 8
Ingredients
2largeeggplants
1headgarlic
3Tbsptahini
1Tbsplemon juice
1/4tspsaltor more to taste
1/4tsppepperor more to taste
Instructions
Preheat the oven to 450'F.
Using a fork, poke each eggplant several times. Remove the outer flaky layer of the garlic head then cut off just the tips of each of the cloves. Wrap the head of garlic in foil and then place the garlic and both eggplants on a pan. Bake in the oven for 45 minutes.
Allow the eggplants to cool and then slice them in half down the middle. Using a spoon, scoop out the flesh and place it in a food processor. Squeeze each clove out of the garlic head and add them to the food processor.
Add the remaining ingredients to the food processor and then process until smooth. Sprinkle smoked paprika on top before serving to add a smokey element.
Notes
Best when served chilled. Serve with fresh veggies or whole grain flat bread. For a more smokey flavor, grill the eggplants rather than roasting them in the oven.