Go Back
Print Pin
5 from 1 vote

Baba Ghanoush Roasted Eggplant Dip

Healthy and addictive, delicious Middle Eastern dip for fresh veggies or pita bread. Roasted eggplant, garlic, tahini & fresh squeezed lemon juice!
Course Appetizer/Dip
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 -3
Author Allie Taylor

Ingredients

  • 2 large eggplants
  • 1/3 cup tahini
  • 3 tablespoons fresh squeezed lemon juice
  • 1 large garlic clove crushed (or more to taste!)
  • Salt to taste
  • Olive oil

Instructions

  • With the tip of a sharp knife, poke eggplant all around (about six or eight times).
  • Line large tray with foil and place eggplant on tray.
  • Roast at 400° in oven on top rack for 30 minutes.
  • Turn eggplant over and roast for another 30 minutes.
  • Remove eggplant from oven and let cool.
  • When cool, scoop inside of eggplant into medium sized mixing bowl and discard skin.
  • (If you want a smoother textured dip, process eggplant pulp in food processer 'til smooth.)
  • Add tahini, crushed garlic, lemon juice, and salt to roasted eggplant pulp.
  • Mix with fork 'til well combined.
  • Drizzle olive oil on top.
  • Enjoy as a dip for pita bread, fresh veggies, or as a spread in wraps and sandwiches.
  • Serve immediately and refrigerate leftovers.