Baba Ganoush
The mellow smokiness of the grilled eggplant provides a great contrast with the lemon and richness of tahini. This is a simple, yet deliciously addictive dip for a fresh-baked pita or vegetables.
Servings: 4
Calories: 190kcal
Ingredients
- 1 large eggplant
- 2 cloves garlic chopped
- 1/4 cup lemon juice freshly squeezed
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1/4 cup tahini
- salt to taste
Instructions
- Preheat oven to 350 degrees.
- Grill the eggplant over a medium-high burner or grill, turning every few minutes for 15 minutes until charred all over.
- Loosely wrap eggplant with foil and bake for 15 minutes.
- Remove from oven and let cool for 15 minutes in the foil wrap.
- Place the garlic, lemon juice, cumin, and olive oil in a food processor and blend until smooth
- Add tahini and blend until combined.
- Remove the skin from the eggplant. I usually cut in half and scrape the flesh off the skin.
- In a large bowl, mash the eggplant into a paste using a fork or potato masher.
- Pour the garlic tahini mixture into the eggplant and mix well using a whisk until a loose but creamy consistency is reached. You can adjust the level of creamy and chunky by whisking more or less, to your preference.
- Transfer to a serving bowl and drizzle with olive oil before serving.
Nutrition
Calories: 190kcal
