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Traditional Baba Ghanoush (Eggplant Dip)

This vegan dip is a healthy snack, and a great companion to fresh veggies and warm pita!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories

Ingredients

  • 10 to 12 small eggplants washed (or ~2 medium ones)
  • Kosher salt
  • 3 tablespoon tahini
  • 2 to 3 cloves garlic crushed
  • ½ lemon juiced
  • Cumin or paprika for flavoring optional
  • Olive oil for drizzling optional

Instructions

  • Preheat the oven to the "broil" setting. Cut the eggplants into ¼" slices, sprinkle both sides with kosher salt, and place in a colander. Wait approximately 10-15 minutes or until the eggplant begins to "sweat." This helps remove any bitter flavors.
  • Rinse the eggplant pieces, pat dry, and transfer to a lightly sprayed baking sheet. Roast under the broiler for approximately 5 minutes on each side (total of 10 minutes).
  • Let cool and begin to peel skin from the eggplant slices. It should come off easily. Transfer flesh to a food processor or high-powered blender.
  • Add tahini, garlic, and lemon juice. Blend until well combined (mixture will be slightly lumpy).
  • Taste, and add cumin, paprika, or additional lemon juice as needed. Drizzle with olive oil if desired.
  • Serve with sliced veggies and fresh pita!