Mediterranean · appetizer
Baba Ghanoush A smoky, creamy Lebanese eggplant dip made with roasted eggplant, tahini, lemon juice, and garlic, served with olive oil, pomegranate seeds, and pita chips.
total 1 hr 5 min
prep 5 min
cook 45 min
servings 6 Original recipe on feelgoodfoodie.net
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Back to 6 servings 1 large eggplant 0.25 cup tahini 3 tbsp lemon juice 2 garlic cloves 0.25 tsp salt olive oil, for serving pomegranate seeds, for serving pita chips, for serving
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1 Step 1: Preheat the oven to 400°F.2 Step 2: Wrap the eggplant in aluminum foil and roast for 45-60 minutes, until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and let it cool for 10 minutes.3 Step 3: When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh.4 Step 4: Place the eggplant flesh in a food processor or blender. Add the lemon juice, tahini, garlic cloves, and salt. Pulse a few times until the ingredients are incorporated but the mixture still looks chunky.getsaucepan.com/r/bb47a6bb-f750-4855-a66e-9fccf2de654b · Original: https://feelgoodfoodie.net/recipe/baba-ghanoush/
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