Description
Baba ganoush is a creamy Middle Eastern dip made from roasted Eggplants. This method is easy to make – no need to drain the eggplant. Serve with crackers, or pita chips for in intriguing dip that’s perfect for any party!
Ingredients
Units
Scale
- Veggies for the dip
- 2 medium eggplants, sliced into 1 inch thick rounds
- 3 to 5 garlic cloves, peeled and left whole
- 1/2 yellow onions, cut into wedges
- 1/4 cup olive oil (or as much as needed)
- salt
- Remaining ingredients
- 2 tablespoons tahini paste
- 1/4 cup plain fat free Greek yogurt*
- Juice of 1 lemon
- 1/4 to 1/2 teaspoon cumin
- 1/4 to 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons parsley leaves
- Options for garnish
- chopped parsley
- roasted sesame seeds
- smoked paprika
- Options for serving
- pita chips or gluten free crackers (my fave)
- sliced cucumbers
- carrot sticks
- sliced bell peppers
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Place the sliced eggplants onto the baking sheet lined with parchment paper. Brush each slice with the oil, sprinkle with salt and flip the eggplant slices over and repeat on the other side. On a separate small baking sheet toss the onion wedges in a little bit of the olive oil and sprinkle with salt. Place the garlic cloves on a small sized peace of foil and toss with a little bit of the oil, seal up the foil packet. Keep in mind you may or may not use all of the oil.
- Roast: Place the eggplant closest to the heat source and the onions and garlic on the other rack. Roast the eggplant for 30 minutes, or until the slices are tender and browned, flip them at 15 to 20 minute mark. The garlic should only take 15 minutes, you will know it’s done when the cloves are tender. The onions should take 20 minutes, or until they are tender. Once the garlic and onions are done you an remove the from the oven and add them to the bowl of your food processor to cool.
- Steam the eggplant: Once the eggplant is done cooking transfer it to a mixing bowl and cover with a lid or plastic wrap. Allow the eggplant to cool in the bowl for 10 minutes, this creates steam making it easier to peal off the skin.
- Peel the skin off the eggplant: Once the eggplant has cooled enough to handle use your fingers to peel the skin from the meat of the eggplant – place the meat in the food processor and discard the skin. It’s okay if some skin gets into the food processor.
- Make the dip: To the food processor add the tahini paste, Greek yogurt, lemon juice, cumin, and smoked paprika, process until well incorporated and no big chunks remain, scrape down the sides as needed. Add salt and pepper to taste and adjust the flavors as needed. The texture should be mostly smooth, but very slightly chunky. Pulse in the fresh parsley so you see small green specks.
- To serve: To serve you can either store the dip in the fridge for a few hours so it’s cold or serve immediately while it’s still slightly warm – the flavors are better when it’s sat in the fridge for a few hours. Also, it can be made up to 1 day in advance. Garnish with sesame seeds, chopped parsley, or smoked paprika. Serve with crackers/pita chips and veggies mentioned above for dipping. This dip also great served at room temperature.
Notes
*for a vegan/dairy free version you could try subbing the Greek yogurt for a coconut or almond yogurt.
