Eggplant Dip (Baba Ghanoush)
Eggplant Dip (Baba Ghanoush) is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat the oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 450°F.
Rub the outside of the eggplants with olive oil and place them in a roasting plan.
Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes.
Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water.
Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
Adjust the seasoning with salt and pepper to taste and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.