Baba Ghanuj

Roasted eggplants and garlic are pureed with lemon juice and tahini in this quick and easy baba ghanuj dip topped with a sprinkle of sumac.

• Preparation Time: 10 mins
• Cooking Time: 16 mins
• Total Time: 26 mins
• Calories: 69 Calories

Ingredients

• ¼ cup lemon juice
• 1 ¼ teaspoons salt
• 1 tablespoon olive oil, or to taste
• 2 tablespoons tahini
• 2 pounds eggplant
• 4 cloves garlic, unpeeled
• 1 pinch ground sumac, or to taste

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Prick eggplants all over with a fork; place on a baking sheet.

Step 2

Roast eggplants in the preheated oven, turning occasionally, until charred and tender, 10 to 12 minutes.

Step 3

Thread garlic cloves on a skewer.

Step 4

Roast garlic in the preheated oven, turning once, until charred and tender, 6 to 8 minutes.

Step 5

Cool eggplants and garlic until easily handled, about 5 minutes. Peel and transfer to a food processor. Add lemon juice, tahini, and salt; process until smooth.

Step 6

Drizzle eggplant mixture with olive oil and sprinkle with sumac.