Ingredients
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2 Pounds Eggplant 2 Medium or 1 Large
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3 Tablespoons Tahini Paste Check Label For Gf
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2 Tbsp Lemon Juice
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2 Tbsp Extra Virgin Olive Oil
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2 teaspoons kosher salt
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1/4 teaspoon freshly ground black pepper
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1 Small Garlic Clove Minced Fine
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Directions
Prep Time: 5min | Cook Time: 25min | Serves: 6
Baba ganoush, also spelled baba ghanoush is a Mediterranean eggplant dip, popular in many Middle Eastern countries. It mostly has the same ingredients as hummus except for the chickpeas.,This creamy dip would be a great appetizer to serve at your next party or the perfect addition to a mezze platter. It’s a delicious alternative to hummus when you want something different and it’s great for vegan, dairy-free or gluten-free diets. This recipe is from Adeena Sussman’s cookbook, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (affil link). I’m SO in love with her cookbook, I want to make everything in it! Out of all my cookbooks, it’s probably the one I find myself grabbing the most. It’s perfect intro to all that Israeli cuisine has to offer.,Yes, baba ganoush is healthy. The main ingredient is eggplant, which is low in calories and carbohydrates and high in fiber. It’s also a good source of vitamins and minerals like potassium and vitamin K. It’s also lower in calories than hummus since it’s mostly made of eggplant versus chickpeas. Baba ghanoush is vegan too.,Greek 7 Layer Dip,Chick Pea and Roasted Pepper Dip,Edamame Hummus,Hot Spinach Dip,Buffalo Chicken Dip
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Steps
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1
Done
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Pierce the eggplant all over with a knife Char the eggplant on the grill or in the broiler If charbroiling, place eggplant on a foil-lined baking sheet under the broiler For the grill and broiler, cook for 20-25 minutes, turning every 5 minutes, until the eggplant is charred and blackened |
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2
Done
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Let the eggplant cool. Then scoop the charred eggplant out of its skin and finely dice by hand or in a food processor. Discard the skin. |
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3
Done
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In a medium bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic. |
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4
Done
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Finely chop the eggplant, stir it into the tahini mixture, and season with more salt to taste. |
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5
Done
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Chill for at least one hour to let the flavors meld. |
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6
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7
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15
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