Lebanese 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.

Prick the eggplant all over with a fork to prevent it from exploding while cooking.

Line a baking sheet with aluminum foil to catch juices from the eggplant.

Place the eggplant under the broiler on high in the upper third of the oven, avoiding direct contact with the flame.

Broil the eggplant, rotating it occasionally, until the skin is charred and the eggplant starts to deflate, about 20 minutes total (10 minutes, turn, 10 minutes).

Once charred, remove the eggplant from the oven and let it cool until it can be handled.

Peel off the charred skin of the eggplant, leaving the soft roasted flesh.

In a mini food processor, combine the garlic, tahini, lemon juice, and kosher salt.

Add a bit of the liquid from the roasted eggplant to the food processor for added smoky flavor.

Add the roasted eggplant flesh and a piece of charred skin to the food processor.

Pulse the mixture until smooth, adding olive oil as desired for consistency.

Taste the baba ganoush and adjust seasoning if necessary, adding more salt if it's bitter.

Transfer the baba ganoush to a serving platter or bowl, drizzle with olive oil, and add black pepper on top.

Serve with pita chips, fresh veggies, or falafel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens