Description
A delicious and creamy eggplant dip perfect for serving with pita or fresh vegetables.
Ingredients
Scale
- 1 pound eggplant
- 4 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 1 clove garlic
- ½ tablespoon lemon juice
- 2 tablespoons tahini
- ⅛ teaspoon ground cumin
- 1 tablespoon chopped parsley
- pinch smoked paprika (optional, for topping)
Instructions
- Heat the oven to 425°F.
- Peel the eggplant and cut it into 1 inch cubes. Spread the cubes on a large baking sheet.
- Drizzle the eggplant with 1 tablespoon of olive oil. Sprinkle with ¼ teaspoon of salt and black pepper, then toss to coat evenly.
- Roast for 25 to 30 minutes, stirring once halfway through, until the eggplant is very soft and tender.
- Let the roasted eggplant cool for a few minutes, then transfer it to a food processor or blender.
- Add the garlic clove, lemon juice, tahini, ¼ teaspoon of salt, cumin, and the remaining olive oil. Pulse until smooth, adding up to 1 additional tablespoon of olive oil if needed for a creamier texture.
- Add the fresh parsley and pulse just until combined.
- Transfer the baba ganoush to a small bowl. Drizzle with about ¼ teaspoon of olive oil and sprinkle with smoked paprika.
- Serve right away with pita, naan, or fresh vegetables, or refrigerate until ready to use.
Notes
- For a smokier flavor, you can roast the eggplant over an open flame before blending.
- Adjust the amount of garlic and lemon juice to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg