- VE
- VN
- GF
- LC
Baba Ganoush
This Baba Ganoush is a light, creamy dip made of eggplant, olive oil, tahini, lemon juice and garlic. It’s easy to whip up and delicious served with warm pita bread, crackers, a plate full of veggies or even spread on sandwiches. A flavorful and healthier appetizer option that’s naturally gluten-free, vegan and paleo friendly!
Ingredients
Instructions
- Step 1
Preheat the oven to 400ºF. Line a medium baking sheet with parchment paper.
- Step 2
Cut the eggplant in half from top to bottom and then rub the inside with 1 tablespoon of olive oil. Place the 2 halves, cut side down, on the prepared baking sheet and bake until they are fork tender– about 40 minutes.
- Step 3
Remove from the oven and allow the eggplant to cool until you can handle them. Remove the flesh using a spoon and transfer it to the bowl of a food processor.
- Step 4
Add the remaining ⅓ cup olive oil, tahini, lemon juice, and garlic. Pulse until the mixture is well combined– about 15 seconds. Season with salt and pepper and enjoy.
- Step 5
Store any leftovers in the fridge in an airtight container for up to 3 days.
Notes
- Step 6
For a smoky flavor, grill the eggplants instead of baking them. Garnish with smoked paprika or sesame seeds if desired.
Per serving
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