Baba Ganoush
A creamy and flavorful eggplant dip that’s perfect for snacks and appetizers. It's healthy, easy to prepare, and fits into any meal prep plan.
Ingredients
For the Dip
- 2 pieces Eggplants The star ingredient providing a smoky flavor.
- 1/4 cup Tahini Can be swapped with sunflower seed butter for nut-free option.
- 2 cloves Garlic Adjust according to taste.
- 1 tablespoon Lemon juice Brightens the dish.
- 1 teaspoon Kosher salt Enhances flavor.
- 2 tablespoons Extra virgin olive oil Optional for richness.
- 1 teaspoon Paprika Optional garnish for color.
- 1/4 cup Fresh herbs (mint, parsley, or cilantro) For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and dry the eggplants. Prick the skin several times with a fork.
- Place the eggplants on a baking sheet lined with parchment paper.
- Roast in the oven for 30-40 minutes until charred and soft.
- Let the eggplants cool for a few minutes.
Cooking/Assembly
- Cut the cooled eggplants in half and scoop the flesh into a mixing bowl.
- Add tahini, pressed garlic, lemon juice, kosher salt, and optional extra virgin olive oil.
- Blend until smooth and creamy; adjust consistency by adding water if needed.
- Taste and adjust seasoning—add more lemon juice or salt as desired.
- Transfer the mixture to a serving bowl.
Serving
- Drizzle with olive oil and sprinkle paprika on top.
- Garnish with fresh herbs.
- Serve with fresh veggies or pita bread for dipping.
Notes
For a smokier flavor, try charring the eggplants over an open flame. Let it chill in the fridge before serving for the best flavor.