Baba Ganoush Recipe (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.

Preheat the oven to broil.

Place eggplants onto a baking sheet and poke them in several places with a fork.

Broil the eggplants for a few minutes on each side until the skin darkens and smells smoky.

Turn off the broiler and switch the oven to 375 degrees.

Roast the eggplants in the oven until very soft, about 30 minutes.

Take the eggplants out of the oven and allow them to cool until easily handled.

While the eggplants cool, prepare the dip mixture in a bowl.

Add tahini and fresh lemon juice to the bowl.

Chop 3 cloves of garlic and add them to the bowl with tahini and lemon juice.

Add ground cumin and salt to the bowl and stir everything together.

Set the mixture aside for a few minutes to allow the flavors to meld.

Once the eggplants are cool enough to handle, split them and drain any excess liquid.

Scrape out the eggplant flesh and add it to the bowl with tahini mixture.

Stir and mash the eggplant into the tahini mixture until somewhat smooth, leaving a little texture.

Allow the dip to cool to room temperature.

Stir in fresh parsley and drizzle the top with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens