Smoky Baba Ganoush with Carrots & Pita
Charred eggplant blended into silky, garlicky dip with tahini and lemon. Served with fresh shredded carrots and crispy pita chips for scooping.
- Total time
- 12 min
- Servings
- 6
- Calories
- 98
- Protein
- 3g
Ingredients
- 2 whole eggplant, large
- 3 tbsp tahini
- 2 whole garlic clove
- 1 whole lemon
- 1 cup shredded carrots
- 1 cup pita chips
Instructions
- 1
Halve eggplants lengthwise. Score the flesh in a crosshatch pattern.
- 2
Place eggplant halves skin-side-down on a sheet pan. Broil 6 inches from heat until flesh blackens and collapses, 8–10 minutes.
- 3
Cool 2 minutes. Scoop charred flesh into a blender or food processor.
- 4
Add tahini, garlic, and juice of 1 lemon. Blend until completely smooth, scraping sides once.
- 5
Taste and adjust lemon or salt as needed. Transfer to a serving bowl.
- 6
Serve topped with a drizzle of olive oil, surrounded by shredded carrots and pita chips.
Tools you’ll need
- sheet pan
- broiler
- blender or food processor
- spoon
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