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Eggplant Dip (Baba Ganoush)

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Super easy to make eggplant dip, also known as Baba ghanoush. Insanely good and flavorful, an absolute must for any party!

Ingredients

Scale
  • 3 eggplants
  • 1 garlic clove
  • ½ cup tahini paste
  • 1/3 cup olive oil 
  • 1 tablespoon salt (or to taste) 
  • ½ lemon juice (or to taste)
  • 1 teaspoon olive oil for garnish 
  • 1 teaspoon sesame seeds for garnish 
  • ½ teaspoon chili flakes (optional) 
  • 1 teaspoon chopped fresh herbs (parsley, chives…) 

To serve it:

  • Toasted pitta bread
  • Cucumber slices
  • Cherry tomatoes
  • Lemon wedges for an additional kick

Instructions

  1. With the help of a fork, punch the eggplants here and there, this will prevent them from exploding while roasting in the oven or air fryer. 
  2. Wrap them in thin foil and roast them in the air fryer or oven for 20 minutes at 394. 
  3. Once cooked, peel them and remove the stems. 
  4. Add the cooked eggplant, a peeled garlic clove, the tahini paste, the olive oil, and the juice of half a lemon to a bowl. 
  5. Blend using an immersion blender, alternatively use a food processor. Blend until a fine paste is achieved. 
  6. Serve with a drizzle of olive oil, some toasted sesame seeds, some chili flakes, and chopped fresh herbs on top. 

Notes

This eggplant dip can be stored in the fridge for up to 5 days in a sealed container. It’s delicious and also used as a spread in sandwiches. 

Find it online: https://livelytable.com/i-roasted-eggplant-and-blended-it-with-tahini-and-didnt-expect-this-dip-to-be-so-good/