HOMEMADE Baba Ghanoush!!! (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.

First, take your 2 eggplants and cut them in half lengthwise, and brush on some extra virgin olive oil on the cut side.

Then, flip the cut side down on a baking sheet and coat in the oven at 450°F for 35-40 minutes.

Now scoop out the flesh with a large spoon and let the eggplant rest for a few minutes to release the moisture.

Pour the eggplant into a larger bowl and add your 2 medium cloves of garlic, pressed or minced and also add your lemon juice and mix together.

Now add your tahini and extra-virgin olive oil and continue mixing. Also add your chopped fresh parsley, cumin, salt and mix together.

Now plate your dip, drizzle on a bit more extra virgin olive oil and serve with pita, naan or chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens