Baba Ghanoush

A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!

• Preparation Time: 5 mins
• Cooking Time: 40 mins
• Total Time: 45 mins
• Calories: 66 Calories

Ingredients

• ¼ cup lemon juice
• 2 tablespoons sesame seeds
• salt and pepper to taste
• 1 ½ tablespoons olive oil
• 2 cloves garlic, minced
• ¼ cup tahini
• 1 eggplant

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Step 2

Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

Step 3

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.