Baba Ghanoush - How to Make Roasted Eggplant Dip & Spread

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and offers similar creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy while vegetable oil is more budget-friendly.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor without fresh garlic's strong bite.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds acidity while vinegar is often less expensive.

Look for male eggplants with a round indentation at the stem for fewer seeds.

Wash the eggplants and prick the skin a few times with a knife to prevent splitting.

Roast the eggplants on a grill, turning until they collapse and become soft, about 20-30 minutes.

Transfer the roasted eggplants to a mixing bowl and wrap in foil to steam for about 15 minutes.

Let the eggplants cool until handleable, then peel off the skin and discard it.

Transfer the eggplant flesh to a colander to drain for 5-10 minutes.

In a mixing bowl, mash the eggplant flesh with a potato masher until creamy but textured.

Add crushed garlic and a generous amount of salt to the mashed eggplant.

Squeeze in lemon juice (about 1.5 lemons) and add 2-3 tablespoons of tahini, adjusting to taste.

Add a shake of cayenne pepper and a drizzle of extra virgin olive oil, then mix with a whisk.

Stir in a couple tablespoons of plain yogurt for creaminess.

Wrap the mixture and chill in the fridge for 3-4 hours to develop flavors.

Unwrap and stir the baba ganoush, adjusting seasoning with more cayenne and salt as needed.

Finish with a tiny amount of fresh mint and a pinch of Italian parsley, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens