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Baba Ghanoush – Roasted Eggplant Dip
Description
In addition to the roasted eggplant, this recipe includes some garlic, olive oil, and tahini!
Ingredient
Instructions
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Preheat the oven to 425°F. Lightly oil a 9 x 13-inch baking pan and set aside. Drizzle the halved eggplant with olive oil.
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Transfer the eggplant halves, cut-side down, to the prepared baking pan and bake until soft, about 30 minutes. Set aside to cool.
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Scoop the cooked eggplant flesh into a food processor, excluding the skin. Add the olive oil, grated garlic, tahini, lemon juice, salt, cayenne, and oregano, and process until smooth. Taste, adjusting seasonings if necessary, adding more tahini, salt, or lemon juice, if needed.
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Transfer to a medium bowl and sprinkle with the parsley. Add a sprinkle of chili flakes if desired. Serve warm or at room temperature.
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If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.
Note
I love serving this dip warm, but you can also serve it cold or at room temperature if you prefer to make this in advance!
Baba Ghanoush, dips, spreads, appetizers, snacks, savory, gluten-free
User Reviews
This is one of my favorite dips. I love charring the eggplant over charcoal, if possible, as it adds a really smoky flavor to the final dish.