This easy Baba Ganoush is a creamy roasted eggplant dip flavored with sesame, olive oil, lemon, and garlic. A lovely, healthy dip that's great for a snack or a party.
Course Dip
Cuisine Mediterranean
Keyword Baba Ganoush
Servings 8servings
Calories 153kcal
Author Michelle
Ingredients
To Prepare Eggplant
2medium eggplantssliced into ½-inch rounds
Olive oil for roasting and serving
1teaspoonsalt
To Assemble the Dip
2garlic cloves
⅓cupfresh lemon juice
⅓cuptahini
½teaspoonsalt
2tablespoonschopped fresh flat leaf parsley
Instructions
Prepare the Eggplant.
Place eggplant in a colander in the sink. Sprinkle with salt. Let sit for 15 minutes.
After 15 minutes, rinse eggplant and pat dry.
Preheat oven to 400°F.
Arrange eggplant on a lined baking sheet. Drizzle with olive oil and a pinch of salt.
Roast for 30-35 minutes, flipping once halfway through, until eggplant is soft and golden brown.
When cool enough to handle, peel away skin and place flesh into a food processor.
Prepare the Dip
Add garlic, lemon juice, and tahini. Process until smooth.
Add parsley and pulse to incorporate.
Adjust salt to taste.
Serving
Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil, if you like.
Video
Notes
Nutrition facts include only the dip (not additional toppings or food for dipping unless listed in the recipe).
Parsley: Cilantro or basil can also be used.
Storage: Store in the refrigerator in an air-tight container for up to 4-6 days.
Freezer Directions: Freezing baba ganoush can change its consistency and may cause separation, but you can freeze in an air tight container for up to 3 months. Thaw in the refrigerator overnight before using. Pulse in a food processor to re-combine ingredients.