Easy Baba Ganoush Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1-2 globe eggplants (approximately 2 lbs)
02 -
3 tablespoons extra virgin olive oil
03 -
2-3 tablespoons roasted tahini (sesame paste)
04 -
1-2 garlic cloves, finely chopped
05 -
1/2 teaspoon ground cumin
06 -
Juice of one lemon or lime (approximately 2 1/2 tablespoons)
07 -
Salt to taste
08 -
Cayenne pepper to taste
09 -
1 tablespoon chopped parsley
# Instructions:
01 -
Preheat oven to 204°C (400°F).
02 -
Cut eggplants in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplants using a fork and drizzle olive oil over both sides to coat. Place them cut side down on the foil.
03 -
Roast the eggplants for 35-40 minutes or until very tender.
04 -
Allow the eggplants to cool for approximately 15 minutes. Gently scoop out the flesh into a medium bowl.
05 -
Add all remaining ingredients to the bowl, reserving 1 tablespoon of olive oil for garnish. Mix and mash thoroughly using a fork until all ingredients are well combined and smooth.
06 -
Serve the baba ganoush with toasted pita bread or chopped vegetables. Season with additional salt and pepper as needed, and drizzle with reserved olive oil.