Baba Ganoush (Eggplant Dip)
A simple, creamy eggplant dip with garlic and lemon. Serve with pita or fresh vegetables, or use as a spread for sandwiches and wraps.
Print Recipe
Ingredients
- Eggplant 1 ½ lb
- Olive oil 3 Tbsp
- Lemon juice 1 Tbsp
- Tahini, optional 2 Tbsp
- Garlic, minced 1 clove
- Salt 1 Tsp
- Parsley, chopped, optional
- Smoked paprika, optional
Instructions
- Preheat oven to 450°F. Cut the eggplants in half lengthwise and lightly brush the cut sides with some of the olive oil.
- Line a baking sheet with parchment paper or foil. Place the eggplants cut-side down and roast for 30–40 minutes, until very soft and collapsed.
- Let cool until easy to handle. Scoop the eggplant flesh into a bowl and discard the skins.
- Add the remaining olive oil, tahini (if using), lemon juice, garlic, and salt. Mash and mix until smooth. For a smoother dip, blend in a food processor or blender.
- Taste and adjust seasoning as needed. Top with parsley or smoked paprika, if desired.
- Serve with pita, fresh vegetables, or as a spread on sandwiches and wraps.
Notes
- Tahini adds a richer, nuttier flavor, but the dip can be made without it.
- Image source: https://www.loveandlemons.com/baba-ganoush/
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