Lebanese Baba Ganoush Eggplant Dip Recipe
This Lebanese Baba Ganoush Eggplant Dip Recipe is a smoky, creamy spread made with roasted eggplant, tahini, garlic, and lemon!
Equipment
- High-speed blender or food processor
- Gas Stove or Oven
Ingredients
- 1 medium eggplant raw
- 1 medium garlic clove
- 1 tbsp fresh lemon juice
- ¼ tsp pink salt
- ¼ tsp roasted cumin powder
- 2 tbsp fresh parsley
- 1½ tbsp tahini
- 2 tbsp extra-virgin olive oil
Instructions
- Roast the eggplant directly over a gas stove flame on medium heat for about 10-12 minutes, turning frequently until the skin is charred and the flesh is soft.
- Alternatively, you can roast the eggplant in a preheated oven at 400°F for 35-40 minutes, flipping halfway through. Once roasted, allow it to cool slightly, then peel off the charred skin and scoop out the flesh. (The oven method will take about 20 minutes longer for the entire recipe, than the gas stove method).
- Blend together all ingredients, including the flesh of the eggplant, in a high-speed blender until smooth.
- Spread the dip out on a plate, if serving for a group. Sprinkle on your favorite toppings, such as some ground paprika for color, a drizzle of oil or a squeeze of lemon juice.
- Serve with chips or your favorite way to use this dip/spread!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.