Baba Ghanoush / Ghanouj Roasted Eggplant Dip

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.

Turn on broiler for your oven.

Poke each eggplant six or seven times with a paring knife and place on a foil lined baking sheet.

Put eggplant under broiler so that top of eggplant is about eight inches below broiler element.

Roast for 20 minutes then turn eggplant over and roast for another 15 minutes.

Remove from oven and set aside to cool for 30 minutes.

Smash and mince garlic fine then transfer to a large bowl.

Add lemon juice and salt and stir to combine all ingredients. Set aside.

After eggplant has cooled, cut the top bud leaf off and then cut eggplant in half lengthwise.

Using a tablespoon, scoop out the soft flesh and place on a cutting board.

Run a knife through the flesh to cut up any long strands that might still exist.

Add eggplant to the bowl with the marinated garlic.

Add tahini and olive oil and mix until well combined. Set aside for at least 20 minutes - even longer is better.

When ready to serve, transfer to a shallow platter and smooth out top.

Using a spoon, create 'rivers' through the baba ghanoush, and then drizzle extra virgin olive oil in the rivers.

Garnish with chopped fresh parsley or paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens