Homemade Baba Ganoush (Eggplant Dip)
This dip is another classic in the middle eastern household! Think of it like another version of hummus! It can be served with pita, crackers or even spooned into a Mediterranean bowl to add in some extra deliciousness.
Equipment
- 1 Food Processor (Optional)
Ingredients
- 1 small eggplant roasted
- 2 Tbs tahini
- 1 Tbs yogurt optional
- ½ lemon
- 1 garlic pressed
- ½ teaspoon salt or to taste
Instructions
- Preheat your oven to 400 F and set your rack to the middle position.
- Poke holes throughout your eggplant using a fork and place it on a parchment lined baking sheet. Roast your eggplant at 400 F for 15 min, flip and roast for another 15 minutes. Broil for 2-3 minutes on each side. Watch carefully to make sure it doesn’t burn. Remove from the oven and set aside your eggplant to cool.
- Peel your eggplant with your fingers. You may need to wait 10-15 minutes so it’s not too hot! Once peeled, place in a food processor and pulse quickly 5-6 times. You want it to get broken apart but not too smooth. If you want, you can also mash with a fork as an alternative to using the food processor.
- Once eggplant is pulsed, place in a separate bowl, add in your salt, pressed garlic, lemon, tahini and yogurt (if using). Mix very well. Top with olive oil and serve with pita!
Notes
Hint: Using a food processor is optional but encouraged as it makes it much easier to get the desired texture! If you like your baba ganoush smooth, you can process for longer but my family and I personally the more choppy texture.
Nutrition
Calories: 77kcalCarbohydrates: 9gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 298mgPotassium: 308mgFiber: 4gSugar: 4gVitamin A: 36IUVitamin C: 3mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!