How to Make Baba Ganoush (Lebanese Smoky Eggplant Dip)

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits at a lower cost.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor with less hassle.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds brightness at a lower price.

Preheat oven to 400°F/200°C.

Cut eggplant in half then scour the flesh sides in a criss-cross pattern with a sharp knife.

Glaze the eggplant halves with some olive oil then season with smoked paprika and salt.

Roast for 45 minutes or until eggplant halves are soft in the center. For an extra smoky flavor, raise the eggplants to the top oven shelf and roast for an additional 5 minutes. This will char the eggplants.

Remove eggplant from the oven and allow to cool slightly before scooping out the fleshy center. Discard the skin.

Place the flesh of the eggplant in a food processor. Add the lemon juice, tahini, garlic cloves, remaining spices, and salt. Pulse a few times until the ingredients are incorporated. For a smooth consistency, blend continuously for 1-2 minutes or until you have the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens