Baba Ghannoush (Eggplant Dip)
Baba Ganoush is one of the staple recipes in the Lebanese home cuisine. It is so decadent with its chard unique flavor. If you haven’t tried it yet, I highly recommend you do. It is very similar to Hummus in its ingredients, but in my opinion, this tastes even better than Hummus, and as a bonus it is low carb.
Equipment
- Food processor
- Measuring cups
- Measuring Spoons
- Knife
- Spoon
- Roasting pan
- Aluminum foil
- Spatula
- Serving bowl
Ingredients
- 1 large eggplant
- 3 large cloves of garlic minced
- 1 teaspoon salt
- ¼ cup lemon juice
- The juice of half a lime
- ¼ cup tahini sauce
- Extra virgin olive oil for garnish
Instructions
- If you have a gas stove or a grill, it would be ideal to cook the eggplant directly on the open flame which will give it that shard taste that we are looking for, but since a lot of us do not have gas stoves and we might not want to get the grill out, we will be making this recipe using an oven.
- Line a roasting pan with some aluminum foil.
- Take a sharp pointy knife and pierce the eggplant in several places
- Place the eggplant onto the roasting pan and place into the oven two racks below the broiler.
- Turn the broiler on low and roast the eggplant for 30 minutes to an hour, or until tender on the inside when you pock it with a fork.
- If you do not have a broiler, you can bake the eggplant at 400 F until tender.
- Once the eggplant is fully cooked, take it out of the oven and allow it to cool. You can wrap the eggplant with some aluminum foil while it’s cooling. This will make it easier to peel the eggplant once it is fully cooled.
- Once the eggplant is fully cooled, peel it, remove the top stem and any tough parts, and place it into a food processor.
- Add the rest of the ingredients into the food processor in with the eggplant. Process on high until everything is well combined.
- Transfer into a bowl, drizzle with some extra virgin olive oil, and serve with some pita bread.
Video
Notes
If you like the dip to be chunkier, you could use a mortar and pestle to mash the eggplant instead of a food processor. You can also pulse the eggplant by itself in the food processor, transfer it into a bowl, and mix the rest of the ingredients with it.
