Baba Ganoush
An easy and flavorful eggplant dip made with roasted garlic and tahini.
30m4Servings
Nutrition
317kcal
6gProtein
21gCarbs
25gFat
Ingredients
INGREDIENTS
Eggplant
2 pieces
Garlic Confit
½ cup
Tahini
¼ cup
Lemon Juice
1 piece
Ground Cumin
1 teaspoon
Cayenne Pepper
0.25 teaspoon
Garlic Confit Oil
¼ cup
Sea Salt
To taste
to taste
OPTIONAL GARNISHES
Olive Oil
OptionalA generous drizzle
1 tbsp
Cayenne Pepper
Optional
1 pinch
Parsley
OptionalChopped
1 tbsp
Equipment
Food Processor
Grill
Instructions
1Roast Eggplant
25m
25mPreheat Grill
Preheat the grill to high heat, 450° to 550°F (232° to 288°C).
Grill Eggplant
Add the eggplants to the grill and cook on all sides until softened and roasted, which takes about 25 minutes.
Prepare Eggplant Flesh
Remove the eggplants from the grill and let cool slightly. Slice them in half and carefully scrape out the soft flesh. Discard the peelings.
2Make Baba Ganoush
5m
5mProcess Eggplant
Add the eggplant flesh to a food processor and process on high speed until smooth.
Add Flavorings
Add the garlic confit, tahini, lemon juice, cumin, cayenne pepper, and sea salt to the food processor. Process on high speed until smooth.
Emulsify Oil
While the food processor is running on high speed, slowly drizzle in the garlic confit oil until the mixture is well combined and smooth.
3Serve
Garnish and Serve
Transfer the baba ganoush to a serving bowl. Optionally, garnish with a drizzle of olive oil, a pinch of cayenne pepper, and chopped fresh parsley. Serve immediately.
Tips
This baba ganoush can be made up to 1 day ahead and stored covered in the refrigerator.
Baba ganoush does not freeze well.
If cayenne pepper is too spicy, substitute with paprika for a milder flavor.
When roasting the eggplant, the outside skin will firm up and become slightly crispy when done.