Baba Ganoush

This is a great way to introduce Middle Eastern foods! The dip is creamy, delicious, and tastes great on bread, naan, or with pita! You may want to drizzle extra olive oil over the top of the finished baba ganoush.

• 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
• ⅛ teaspoon ground cumin
• 1 pinch paprika
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons tahini
• 1 pound eggplant
• ⅛ teaspoon red chile powder
• ½ 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.