Baba Ganoush
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 1 small bowl 1x
- Category: Appetizers
- Cuisine: Around the world
Baba ganoush is a fantastic creamy dip prepared with eggplants. Naturally vegan and gluten free, it’s delicious served as an appetizer with some pita bread and raw veggies.
Ingredients
Scale
For the baba ganoush:
- 1 medium/large eggplant
- Olive oil
- 1 pinch sea salt
- 1 lemon (juice)
- 1 clove garlic, minced
- 2 Tablespoons tahini
- Black pepper
For serving:
- Olive oil
- Pine nuts (optional)
- Pita bread/pita chips*
Instructions
- Preheat the oven to high broil, and place the rack almost on top. Line a baking tray with parchment paper.
- Thinly slice the eggplant. Sprinkle with salt and place in a colander to drain any excess liquid. Rinse, and pat dry.
- Arrange eggplant slices onto the baking tray, drizzle with olive oil, and sprinkle sea salt on top.
- Roast for about 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
- Remove from the oven, and wrap eggplant slices in foil to lock in moisture.
- After 5 minutes, peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
- Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Taste and adjust seasonings as needed. Transfer into a bowl, drizzle some olive oil and add some toasted pine nuts on top. Serve with pita bread/chips and raw veggies.
Notes
* You can find my recipe of pita chips here: http://www.delscookingtwist.com/2017/01/24/roasted-cauliflower-hummus-and-pita-chips/
© 2024 Del's cooking twist
https://www.delscookingtwist.com/baba-ganoush-eggplant-dip/