Baba Ghanoush (Smoked Eggplant Dip)
A smoky and flavorful dip made from roasted eggplant, tahini, lemon juice, and garlic.
Ingredients
- 2 medium Eggplant
- 0.25 cup Tahini
- 0.25 cup Lemon juice
- 2 cloves Garlic
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2Use a fork to prick the 2 medium eggplants all over. Place the eggplants on a baking sheet and roast for 30-40 minutes, or until the skin is blackened and the flesh feels very soft when squeezed gently.
- 3Allow the eggplants to cool slightly until they are safe to handle. Cut each eggplant in half lengthwise. Scoop out the soft flesh into a bowl, discarding the blackened skin.
- 4Place the scooped eggplant flesh into a food processor. Add the 0.25 cup tahini, 0.25 cup lemon juice, 2 cloves garlic, 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.
- 5Process the mixture until it is completely smooth and creamy. This may take a few minutes, and you might need to scrape down the sides of the food processor bowl once or twice.
- 6Transfer the baba ghanoush to a serving dish. You can drizzle a little extra olive oil on top if you like.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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