How to Make Baba Ghanoush | Lebanese 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.

Roll the eggplant in aluminum foil.

Preheat the oven to 400 degrees Fahrenheit.

Roast the eggplant in the oven for 45 to 60 minutes.

After an hour, check the eggplant; it should be soft and wrinkly.

Let the eggplant cool for about 15 to 20 minutes until cool to the touch.

Cut off the stalk of the eggplant and slice it in half.

Scoop out the flesh of the eggplant into a food processor, avoiding too much skin.

If there's excess liquid, squeeze it out or sift it in a colander to ensure a thick consistency.

Add tahini, two garlic cloves, the juice of a lemon (about three tablespoons), and salt (about 1/4 teaspoon) to the food processor with the eggplant flesh.

Blend the mixture in the food processor for about 30 seconds, scraping down the sides as needed.

Check the texture; it should be creamy and delicious.

Plate the baba ganoush in a bowl and serve with pita bread, cut into triangles.

Chop fresh parsley and garnish the baba ganoush on top.

Drizzle extra virgin olive oil over the top of the dip.

Garnish with pomegranate for a festive touch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens