Middle Eastern Eggplant Dip- Baba Ganoush
Baba Ganoush is a Middle Eastern veggie dish made of roasted eggplants mixed with spices, lemon juice, and tahini sauce. It is served as a side dish or as a dip with toasted pita wedgies.
Total Steps
12
Ingredients
10
Tools Needed
8
Ingredients
- 1 large eggplant
- 2 tablespoons lemon juice
- 1 clove garlic, pressed
- 1 tablespoon parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed chili peppers
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 3 tablespoons tahini
Instructions
Step 1
Preheat your oven to 425°F.
Step 2
Wash and dry your eggplant.
Step 3
Prick the eggplant with a fork a few times and place it on the lower rack that is covered with aluminum foil.
Step 4
Roast the eggplant for 20 minutes.
Step 5
Turn the eggplant and roast for an additional 20 minutes.
Step 6
Alternatively, if you have your grill hot and ready, you can grill the eggplant. Grilling will give Baba Ganoush a nice smokey flavor.
Step 7
If you are in a hurry, you can always microwave the eggplant.
Step 8
Those who have a gas oven can char the eggplant over a low flame, turning it frequently. The charred flavor is the best!
Step 9
Cut the eggplant lengthwise and let it cool for a while. Discard the skin and scoop all the flesh into a bowl.
Step 10
Add all the remaining ingredients and mash with a potato masher to combine everything into a smooth mass.
Step 11
Taste and add salt if needed.
Step 12
Serve drizzled with extra virgin olive oil and toasted pita wedgies, or as a side dish.