Baba Ganoush

Baba ganoush is a classic Middle Eastern eggplant dip that is creamy and delicious. Serve with pita, naan, or sliced baguette.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 109 Calories

Ingredients

• 2 tablespoons lemon juice
• salt to taste
• 2 cloves garlic
• 1 pinch paprika
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons tahini
• 1 pound eggplant
• 0.125 teaspoon ground cumin
• 0.125 teaspoon red chile powder
• 0.5 tablespoon plain yogurt, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.

Step 2

Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.

Step 3

Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.

Step 4

Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.

Step 5

Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.