Eggplant & Walnut Dip (Baba Ghanoush)
A classic Mediterranean dip made with roasted eggplant, tahini, garlic, lemon juice, and walnuts for added richness and texture. Serve with gluten-free crackers or vegetable sticks.
Ingredients
- 1 large Eggplant
- 1/4 cup Tahini
- 2 tablespoons Lemon Juice
- 2 cloves Garlic
- 1/4 cup Walnuts
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Pierce eggplant several times with a fork. Roast for 40-50 minutes, or until skin is blackened and flesh is soft.
- 3Let eggplant cool slightly, then scoop out the flesh and discard the skin.
- 4In a food processor, combine eggplant flesh, tahini, lemon juice, garlic, walnuts, olive oil, salt, and pepper.
- 5Process until smooth and creamy.
- 6Transfer to a serving bowl and drizzle with additional olive oil. Garnish with chopped walnuts.
- 7Serve with gluten-free crackers or vegetable sticks.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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