Baba Ghanoush is a Mediterranean eggplant dip made from roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt. It is delicious served with pita, flatbread, or crudites!
Baba Ghanoush Recipe:
- 1 large eggplant
- 1/2 cup tahini
- 3 tbsp Wild Groves Double Garlic Olive Oil
- 3-4 tablespoons lemon juice
- 3 garlic cloves
- 1/4 tsp salt
- 1/2 tsp za'atar
- 1/4 tsp sumac
- Olive oil and parsley for garnish
Baba Ghanoush Instructions:
Preheat your oven to 400° F degrees.
Slice your eggplant in half and while the oven heats up, sprinkle each half of the eggplant generously with salt. Let sit for about 10 minutes until there are beads of water collecting on the top of the eggplant.
Turn the eggplant halves flat side down on an oiled baking sheet and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife.
- Let the eggplant cool and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.
Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, olive oil, garlic cloves and salt. Blend for about 1 minute until the mixture is smooth and creamy.
Garnish with parsley and olive oil, if desired. Enjoy with pita bread, crudité or crackers.