Baba Ganoush
This dip is naturally vegan and healthy. It uses roasted eggplant as a base, enhancing the flavor with tahini, garlic, and spices. Serve it with veggies or homemade flatbreads for dunking. It’s an absolute joy to eat.
Time to read: 4 min | Time: Bake 45 min + Prep 10 min | Yields: 4 servings
Ingredients
1 eggplant
~1 tablespoon olive oil (for drizzling)
1-2 garlic cloves, peeled and roughly chopped
½ to 1 tablespoon tahini
¼ teaspoon chili powder
½ teaspoon cumin
Pinch of black pepper
½ teaspoon salt
½ tablespoon olive oil
Juice of 1 small or ½ large lemon
Method
Wash the eggplant thoroughly, place it on a cutting board and cut it in half lengthwise. Score the flesh side in a crisscross pattern, careful not to cut through the skin. Start with shallow cuts, check the back to ensure you didn’t cut through, and adjust as needed.
Drizzle olive oil over the cut sides, ensuring it's evenly distributed over most of the flesh.
Preheat the oven to 350°F (180°C). Arrange the eggplant halves on a baking tray with the flesh side facing up. Bake for about 45 minutes or until the eggplant is soft and tender.
Remove the eggplant from the oven and allow it to cool. Once cooled, use a spoon to scoop out the flesh, separating it from the skin. Discard the skin.
Add the eggplant flesh to a food processor bowl. Add the roughly chopped garlic, tahini, chili powder, cumin, black pepper, salt, and extra virgin olive oil. Squeeze in the lemon juice, ensuring no seeds fall into the mixture.
Blend until the mixture becomes thick and creamy. Taste and adjust the seasoning as desired.
Serve immediately or chill in the refrigerator for a bit before serving. Enjoy as a spread or dip with pita bread, crackers, or veggies!
Store any leftovers in an airtight container in the refrigerator for 5-7 days.
Nutrition facts per one serving:
Energy: 116 kcal | Carbs: 12.5 g | Protein: 2.5 g | Fat: 7.5 g
