Baba Ghanoush
This grilled eggplant dip is perfect for cut veggies or pita chips! A little garlicky, a little lemony, perfectly smooth.
Ingredients
- 1 cup grilled eggplant (1 large eggplant)
- 3 cloves garlic
- 3 Tablespoons lemon juice
- 2 Tablespoons Tahini
- 1 teaspoon kosher salt
- parsley, cilantro, dill or sesame seeds for garnish (optional)
Instructions
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Heat grill to 400°F.
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Place whole eggplant on grill, close cover, and grill for 15-20 minutes, turning after 10 minutes.
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Remove from grill (eggplant should be charred on the outside and very soft).
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Allow eggplant to cool.
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Remove the insides of the eggplant from the skin and put in a glass measuring cup (discard skin). (Short of a full cup? Have more than a full cup? No worries, just scale other ingredients appropriately)
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In the bowl of food processor, pulse garlic until minced. Add warm eggplant, lemon juice, tahini, and salt. Process until smooth. Taste and add additional lemon, tahini, or salt to taste.
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Garnish with parsley, cilantro, dill, or sesame seeds.
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Serve with raw vegetables or pita chips.
Recipe Notes
I have also made this using roasted eggplant. Instead of using the grill, roast your eggplant in a 400°F oven for 15-20 minutes until fork tender. You miss out on a little of the smoky flavor, but the dip is still delicious. And if roasting makes your life easier, who am I to judge?