BABA GANOUSH | how to make baba ganoush (roasted 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.

Turn the stovetop to medium-high heat.

Lay the eggplants on top of the stovetop to char them.

Cook the eggplants for about 3-4 minutes on each side, for about 15 minutes total, until completely charred and starting to deflate.

Transfer the charred eggplants to a bowl and cover with plastic wrap to keep in the smokey flavor while they cool.

Once cooled, remove the plastic wrap and drain any excess liquid pooled at the bottom of the bowl.

Cut the eggplants in half and scoop out the flesh with a spoon, or peel off the charred skin and chop the flesh.

Transfer the eggplant flesh to a bowl and add 3 tablespoons of tahini, 2 tablespoons of olive oil, the juice from 1 lemon, 1 minced garlic clove, and 1/4 teaspoon of salt.

Use a fork to mash and stir the mixture until creamy but textured.

Optionally, add about 1 teaspoon of chopped parsley and stir it in, or simply garnish with parsley later.

Pour the baba ganoush into a serving bowl, give it a swoosh with a spoon, and drizzle a little extra olive oil on top before garnishing with more parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens