Middle Eastern

Baba Ganoush (Roasted Eggplant Dip)

By An Edible Mosaic

When you’re picking eggplant, pick one with smooth, shiny skin that feels heavy for its size. This helps you find fresher eggplant, which is typically less bitter.

Pro tip

Prep Time:  10 Min

2 pounds eggplant 4 1/2 TB extra-virgin olive oil  4 cloves garlic 4 TB tahini 2 TB fresh lemon juice 2 TB Greek yogurt 1 tsp cumin 3/4 tsp salt, plus more to taste

Cook Time:  20 Min

Ingredients

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Step 1

Cook the eggplant. You can grill or roast the eggplant until it's tender. I prefer grilling because it only takes 20 minutes and it lends a smoky flavor to the dish.

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Step 2

Strain the eggplant. Once cool enough to handle, cut the eggplant open and scoop out the flesh (discard the skin). Strain the eggplant flesh through a fine mesh sieve to drain off excess liquid.

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Step 3

Pulse the garlic and add everything else. Add the garlic to a food processor and pulse a few times to chop. Add the eggplant, tahini, lemon juice, yogurt, cumin, salt, and 2 tablespoons oil.

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Step 4

Process until it's as smooth as you like it. This dip doesn’t have to be completely pureed unless you prefer it totally smooth. Taste and add additional salt if desired. Serve topped with a drizzle of oil.

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Creamy with a complex smoky, garlicky, lemony, slightly nutty flavor.