Baba Ganoush Eggplant Dip
This is the authentic recipe for Middle Eastern baba ganoush eggplant dip, and it tastes as good as the one in restaurants! Super easy to make in your blender!
Servings: 6 servings
Ingredients
- 2 large eggplants
- 2 garlic cloves
- 4 tbsp tahini found in the "Ethnic foods" or "Middle Eastern" isle of all major grocery stores
- Juice from 1 lemon
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Preheat oven to 425F. Prick the eggplants in several spots with a knife (so they don't explode in the oven). Put the eggplants on a baking sheet and bake for 30 minutes, or until very soft.
- Remove the eggplants from the oven. Wait till they are cool enough to handle (I just run cold water over them to speed up the process).
- Cut the eggplants in half lenghwise. Scoop the flesh out with a fork and put in a bowl. Discard the skin.
- Chop the eggplant flesh and put in a fine-mesh colander. Put the colander over a sink, and press on the eggplant with your hands to squeeze the juices out.
- Put eggplant, tahini, lemon juice, oil, garlic and salt in a food processor. Process until smooth.
- Add more salt to taste if necessary.
- Serve baba ganoush with warmed pita bread for dipping.