Baba Ghanoush
An easy Mediterranean eggplant dip that’s creamy and vegan.
Servings
2~3
Prep Time:
15 min.
Ready:
Immediately
Good For:
Brunch, Snacks
Introduction
Baba Ghanoush
Baba ghanoush is a delicious Middle Eastern dip made from roasted eggplants, tahini, garlic, lemon juice and olive oil. Its smoky flavor and creamy texture make it a popular appetizer or side dish in Mediterranean cuisine. It’s often served with pita bread or as a dip for fresh vegetables, offering a delightful combination of earthy, savory and tangy flavors.
Although you’re traditionally supposed to roast the eggplants, I sauté mine (it’s faster…mom hacks). The key is to peel your eggplant and also I like to add lots of lemon and go easy on the garlic so it doesn’t overpower the eggplant!
Ingredients
- Eggplants, 3
- Cumin, ½ tsp.
- Salt, ½ tsp.
- Parsley, 2~3 small sprigs
- Tahini or neri goma paste, 2 tbsp.
- Lemon, 1
- Garlic, 1 small clove
Peel your eggplants then saute, grill or roast with olive oil until soft on both sides. Make sure not to burn it!
Chop up your parsley.
Dice up your garlic clove.
Squeeze out the juice from your lemon.
In a food processor, blend your eggplants with all ingredients (including your chopped parsley, diced garlic and lemon juice) until creamy.
Serve immediately or chill. Great with veggie sticks, pita bread and crackers!
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