Baba Ghanoush is a staple in Mediterranean and Middle Eastern cuisine. A close relative of hummus, this dip is made from roasted eggplant, tahini, olive oil, and spices. It’s a great way to incorporate a vegetable that you might not otherwise eat and flavorfully pairs well with a lot of different dipping foods such as fresh vegetables (cucumber, baby carrots, red bell peppers, cherry tomatoes), or pita chips! As autumn and game day snacking come into full swing, this dip makes for a great alternative to some of the more traditional, less healthy dip choices. What’s the best part? It’s simple to prepare—no food processor required!
1. Preheat oven to 450 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them, halved sides down, on the prepared baking sheet.
2. Roast eggplant until interior is tender and skin begins to collapse (about 35-40 minutes). Set aside to cool for a few minutes.
3. Once cool to touch, scoop out flesh of eggplant with a spoon into a strainer over a bowl and discard the skins. Remove as much moisture from the eggplant as possible by shaking/stirring the eggplant to release any excess moisture.
4. Discard eggplant drippings, wipe out bowl with a paper towel and transfer eggplant to the bowl. Add the garlic and lemon juice and stir with a fork until eggplant breaks down. Add the tahini and stir until incorporated. Add in olive oil and seasonings, continuing to stir until the mixture is pale and creamy.
5. Transfer to a serving bowl and serve with fresh vegetables and/or pita chips.
This information is per serving.
