Baba Ganoush
Silky roasted eggplant dip with tahini, lemon, and garlic. A Middle Eastern classic that's smoky, creamy, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 6
- Calories
- 142
- Protein
- 4g
Ingredients
- 1.5 lbs eggplant, large
- 3 tbsp tahini
- 1 whole lemon (juiced)
- 2 cloves garlic, minced
- 3 tbsp olive oil, divided
Instructions
- 1
Preheat oven to 425°F. Prick eggplant all over with a fork.
- 2
Brush eggplant with 1 tbsp olive oil. Place on a baking sheet.
- 3
Roast eggplant for 12–15 minutes until deeply browned and collapsed.
- 4
Cool eggplant for 2 minutes, then scoop flesh into a food processor.
- 5
Add tahini, lemon juice, and minced garlic. Blend until smooth.
- 6
Drizzle in remaining 2 tbsp olive oil while blending until creamy.
- 7
Taste and add salt and pepper. Transfer to a serving bowl.
- 8
Serve at room temperature with pita, vegetables, or crackers.
Tools you’ll need
- oven
- baking sheet
- fork
- food processor
- serving bowl
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