Description
This delicious, smoky eggplant dip is great as a healthy appetizer or snack. Baba ganoush is low-carb, keto, vegan-friendly and gluten-free so you can share it with all your friends!
Ingredients
Scale
- 1 whole eggplant, unpeeled (approx 1-1/4 lb)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 pinch of salt
- freshly cracked black pepper
- 1 tablespoon olive oil
- a pinch of cayenne powder, or sumac seasoning, or chili powder, or paprika or toasted sesame seeds
- a few sprigs of chopped parsley
Instructions
- Poke holes in the skin of the eggplant with a fork or knife.
- Place on a baking sheet.
- Scorch the eggplant under a broiler for 5-10 minutes on each side or until the skin is charred all around and the eggplant flesh is tender. This take about 20-30 minutes.
- Place cooked eggplant in a mixing bowl and cover. Let the eggplant continue steaming in its skin for 10-20 minutes or until cool to touch.
- Scoop flesh away from skin into a mixing bowl. Discard the burnt skin and stem.
- Add salt, pepper, garlic, tahini and lemon juice.
- Mix well until the eggplant mixture is smooth and creamy.
- Taste and adjust seasonings.
- Spoon baba ganoush into a serving bowl.
- Drizzle olive oil over the top.
- Sprinkle with paprika.
- Garnish with parsley.
Notes
- Make sure that the eggplant is fully cooked and soft.
- Use smoked paprika and/or smoked sea salt to enhance the smoky flavor.
- Season with your choice of cayenne powder, or sumac seasoning, or chili powder, or paprika or toasted sesame seeds.
- Add more lemon juice if you like it tart.
- Pour off excess liquid from the eggplant if you want a thicker dip.
- You can also chill the baba ganoush to thicken it.
- Prep Time: 20 minutes
- Cook Time: 20-40 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Middle Eastern