Babaganoush - Creamy Eggplant Tahini Dip
A creamy and flavorful dip made from roasted eggplants and tahini, perfect for serving with bread or as a side for grilled meats.
Ingredients
- 2large eggplants
- 1/4cuptahini paste
- 2lemons, juiced
- 2clovegarlic, minced
- 1/4tspcumin powder
- 1tspsalt
- 1dashblack pepper
- 1tbspolive oil for roasting and drizzling
How to make Babaganoush - Creamy Eggplant Tahini Dip
Roast the Eggplant
Preheat your oven to 200°C (400°F). Generously rub olive oil over the cut side of the eggplants.
Place them skin side up on a baking tray and roast for 20-25 minutes or until the skin is blackened and the flesh is soft.
Prepare the Eggplant
Remove the roasted eggplants from the oven and cover with foil or a towel. Let them rest for 15 minutes to steam.
Use a fork to scrape the softened pulp from the skin and discard the skin.
In a bowl or food processor, combine the eggplant pulp, tahini, lemon juice, minced garlic, cumin, salt, and pepper.
Blend or mash to your desired consistency.
Serve with toasted garlic bread, pita, or as a side for grilled meats. Drizzle with olive oil before serving.
Tips & Tricks
For a smokier flavor, you can grill the eggplants instead of roasting them.
Adjust the amount of tahini and lemon juice to taste for a creamier or tangier dip.
