Learn how to make Baba Ganoush, a delicious Middle Eastern dip made with roasted eggplants and tahini.
Prep
20 minutesCook
50 minutesReady In
1 hour 10 minutesLevel
EasyRating
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Loading...| 2 large eggplants | |
| 2 cloves garlic, minced | |
| 2 tablespoons tahini | |
| 2 tablespoons lemon juice | |
| 2 tablespoons olive oil | |
| Salt and pepper to taste | |
| 1 tablespoon chopped parsley | |
| 1 tablespoon pomegranate seeds (optional) |
| 1. | Preheat the oven to 400°F (200°C). |
| 2. | Slice the eggplants in half lengthwise and place them, cut-side down, on a baking sheet lined with parchment paper. |
| 3. | Roast the eggplants in the oven for 30-40 minutes, until the skin is charred and the flesh is soft. |
| 4. | Remove the eggplants from the oven and let them cool. Once cooled, scoop out the flesh and transfer it to a bowl. |
| 5. | Add the minced garlic, tahini, lemon juice, olive oil, salt, and pepper to the bowl with the eggplant flesh. Mix well to combine. |
| 6. | Garnish with chopped parsley and pomegranate seeds, if desired. |
| 7. | Serve the baba ganoush with pita bread or fresh vegetables. |
| 8. | Enjoy! |
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