Hummus is heavenly. But baba ganoush is out-of-this-world GOOD. If you’re looking to enhance your favorite Mediterranean recipes, then this smoky roasted eggplant dip is a must try! The recipe requires minimal ingredients and pairs well with pita, crackers, veggies and falafel – making it the perfect choice for healthy snacking or a group appetizer. You can also spread fresh baba ganoush onto veggie wraps. Yum!
We suggest serving with warm pita. To do so, preheat oven 400 degree F. Slice each pita bread pocket into eight slices. Drizzle with olive oil, plus a sprinkle of salt, pepper and smoked paprika. Bake 6 minutes or until golden brown.
Baba Ganoush: Roasted Eggplant Dip
Ingredients
- 2 medium whole eggplants
- 3 Tbsp. raw tahini
- 3 small garlic cloves minced
- 2 whole lemons, juiced
- 1/2 tsp. Himalayan salt
Garnish
- Extra virgin olive oil
- Smoked paprika
- Fresh parsley sprig
Instructions
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Preheat oven 425 degrees F. Use knife to puncture 6-8 holes in eggplant. Place eggplant on baking sheet and roast in oven for 38 minutes.
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Remove eggplant from oven and cool for 5 minutes. Remove skin. Transfer eggplant to bowl (should be soft) and slightly mash into chunky texture.
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Add tahini, minced garlic, lemon juice and salt. Mix until well combined. Garnish with a drizzle of olive oil, smoked paprika and fresh parsley sprig.
Recipe Notes
- Chef’s tip: While eggplant is still roasting, toss two whole garlic cloves onto pan during the last 8-10 minutes. Then, mince roasted garlic with the remaining raw garlic clove and mix into mashed eggplant.
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