Baba Ghanoush Dip is normally in a pretty good size bowl along with a big bowl of sturdy chips like pitas. Now the party can begin.
A classic in many countries Baba Ghanoush Dip is unique , easy to make and very versatile. It is fun to make because you actually get to do something that you don’t do to often – roast vegetables. This time it is eggplant.
I like to add more lemon, garlic and salt though. Dish up a pretty good size bowl and serve with a big bowl of chips like pitas. It is also wonderful served with other veggies like red bell peppers, cauliflower and carrots.
Yeah, now the party can begin. The flavors make everyone happy at our house and I think you will get some happiness when you try it too.
Baba Ghanoush Dip
A classic in many countries Baba Ghanoush Dip is unique , easy to make and very versatile.
Ingredients
- 2 eggplants about 1-1/2 to 2 lbs
- 6 garlic cloves, finely chopped - small to medium sized cloves, cut back if you're not into garlic
- 1/3 cup tahini
- 2 lemons juiced
- 1 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 425°
Lay the eggplant on a parchment covered baking sheet.
- Slash the eggplant a couple of times across the skin to keep it from exploding in the oven.
- Slide the eggplants into the oven and roast about 40 minutes at 425°. Turn them over with tongs halfway through. The eggplant will collapse a bit and char.
- Remove the eggplant from the oven and let sit about 15 to 20 minutes to cool down.
- Peel the eggplant, cut off the ends and discard.
- Put the eggplant, garlic and tahini into a food processor and blend.
- It will a tiny bit chunky - not smooth but almost. Add the lemon juice, salt and pepper.
- Blend some more and serve.
- Delish with a chunky cracker and as always - with pita chips.
Recipe Notes
IF FREEZING: Let cool to room temperature. Pack in rigid sided containers and place in the freezer. Can be frozen for 4 months. TO PREPARE AFTER FREEZING: Remove from the freezer and put in the refrigerator overnight or all day. Zap it in the microwave for about 15-20 seconds to take the chill off. Serve with pita chips.
Ginny McMeans says
Great Kandy. I think you’ll love this dip. I switched it out to have the eggplant laying on parchment paper instead of foil. The picture was just a picture of 2 eggplants on foil so I changed that wording too. Thanks for the heads up!
Kandy says
Not seeing step 2:
Lay the eggplant on a foil covered cookie sheet as shown in the photo below.
Looks like a great recipe! I have never had baba ganoush but this looks like a recipe I can do and happen to have two eggplants in the fridge! Perfect timing!
Marie | Yay! For Food says
This sounds delicious! I’m all for extra garlic, lemon, and salt in Baba Ghanoush! 🙂 I can picture myself dipping all the veggies and chips in this dip right now. Yum!
Jordan says
I love baba ghanoush, and this looks so simple! I definitely need to try this!
Cynthia | What A Girl Eats says
Such a tasty appetizer. This would be a great addition to any buffet!
Ginny McMeans says
It does make it extra special doesn’t it 🙂 Thanks Patty!
Ginny McMeans says
Any time Sarah! It is so worth it. Thanks to you too!
Patty @ Spoonabilities says
How delicious this looks and getting in veggies while enjoying an appetizer. This looks so good!
Sarah Newman says
Yum! I love baba ghanoush but have never made my own! I definitely want to give this a go. Thank you!
Ginny McMeans says
Of course! haha! I need to put that in my title. It is such good stuff!
Lisa says
This w/end my cuz is having Israeli dancing for her church group at her condo. Guess what I’m bringing? Baba ganush of course!
Ginny McMeans says
Your site looks very nice. I will go and submit. Thanks!
Yum Girl says
Mmm…this looks marvelous! If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon! http://www.yumgoggle.com/gallery/