A classic in many countries Baba Ghanoush Dip is unique, easy to make and very versatile.
Course Appetizer
Cuisine Dip
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 2cups
Calories 397kcal
Author Ginny McMeans
Ingredients
2eggplantabout 1-½ to 2 lbs
6garlic cloves, finely chopped- small to medium sized cloves, cut back if you're not into garlic
⅓cuptahini
2lemonsjuiced
1teaspoonssalt
½teaspoonpepper
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.