This is a favorite dip of mine and I order it whenever I visit a Greek or Middle Eastern restaurant. Although it is not as well known as hummus, it definitely shouldn’t be overlooked. Since there aren’t any restaurants serving this on Maui (that I know of 😊), I decided to make my own.
This dip is delicious and creamy and composed of just a few ingredients. Baba Ganoush is roasted eggplant, tahini, garlic, olive oil, lemon juice, cumin, smoked paprika and Italian parsley. It’s great served with warmed pita triangles, crackers, sliced veggies, or falafel.
You start by rinsing and patting dry your eggplant. Slice it lengthwise down the center and rub a small amount of oil over the cut surface. Place the eggplant cut-side down on a parchment lined baking tray and pop it in the oven until tender.
When it is ready, the consistency will change from raw and spongy to roasted and soft. That is exactly what you want. Let it cool a bit and then scoop the inner eggplant flesh into a sieve over a bowl. Let it sit and drain the excess moisture.
When most of the liquid has drained, place the eggplant, tahini, garlic, lemon juice, olive oil, salt, cumin and smoked paprika into a food processor. Pulse until combined. Taste for seasoning, add parsley and give it a couple more pulses. Serve with bread and veggies.
- 1 Eggplant, whole
- 2 T. Tahini
- 2 Garlic cloves, chopped
- 2 T. Lemon juice
- 2 T. Olive oil
- 1/2 t. Salt
- 1/3 t. Cumin, ground
- 1/8 t. Paprika, smoked
- 2 T. Italian flat-leaf parsley, chopped
- Heat oven to 400 degrees F. Cut eggplant in half lengthwise and lightly coat with oil.
- Place cut side down on parchment-lined baking sheet. Bake until fork tender about 30-35 minutes.
- Scoop inner flesh into a sieve and let drain into a bowl until cool.
- Place drained eggplant into a food processor with tahini, garlic, lemon juice, olive oil, salt, cumin, and smoked paprika.
- Pulse until well combined. Taste for seasoning and adjust to your preference.
- Add parsley and pulse to combine.
- Serve with toasted pita, crackers, sliced cucumber, bell pepper, celery, carrots, and mini tomatoes.
Please like, share and comment about how it went and what you like serving this dip with.
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