Easy Baba Ganoush (Eggplant Dip)
This easy eggplant dip hits the spot-on taste. Homemade baba ganoush will turn any eggplant hater into a lover.
Print
Save
Servings: 4
Ingredients
- 1-2 globe eggplants (about 2 lbs)
- 3 tbsp extra virgin olive oil
- 2-3 tbsp roasted tahini (sesame paste)
- 1-2 garlic cloves, finely chopped
- ½ tsp ground cumin
- Juice of one lemon or lime (about 2 ½ tbsp)
- Salt and cayenne pepper to taste
- 1 tbsp chopped parsley
Instructions
- Preheat oven to 400F
- Cut eggplants in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on foil.
- Roast for 35-40 mins or until very tender.
- Let eggplants cool for about 15 mins and gently scoop out the flesh into a medium bowl
- Add all other ingredients to the bowl (reserve 1 tbsp olive oil for garnish)
- Using a fork, mix and mash all ingredients together until well combined and smooth. Serve with toasted pita bread or chopped vegetables. Season with salt and pepper.