Smoky Baba Ganoush with Fresh Veg
Charred eggplant blended with tahini, lemon, and garlic into a silky dip, served with crisp cucumber and tomato. Ready in 10 minutes with a broiler or hot skillet.
- Total time
- 12 min
- Servings
- 6
- Calories
- 95
- Protein
- 3g
Ingredients
- 1 whole eggplant, large
- 3 tbsp tahini
- 1 whole lemon, juiced
- 2 cloves garlic cloves, minced
- 1 medium cucumber, sliced
- 1 medium tomato, chopped
Instructions
- 1
Halve the eggplant lengthwise. Place cut-side down on a broiler pan. Broil 5 inches from heat until skin blackens and flesh softens, 8–10 minutes.
- 2
Cool for 2 minutes. Scoop the soft flesh into a food processor, leaving charred skin behind.
- 3
Add tahini, lemon juice, minced garlic, and a large pinch of salt. Blend until smooth and creamy, about 1 minute.
- 4
Transfer to a shallow bowl. Make a well in the center and drizzle with olive oil.
- 5
Arrange cucumber slices and chopped tomato around the dip. Serve immediately or chilled.
Tools you’ll need
- broiler pan
- food processor
- shallow serving bowl
- spoon
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