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.
FAQS
How do I make Babaganoush creamy and flavorful?
To achieve a creamy and flavorful Babaganoush, ensure you roast the eggplants until the skin is blackened and the flesh is soft. This enhances the smoky flavor. Combine the roasted eggplant pulp with tahini, fresh lemon juice, minced garlic, cumin, salt, and pepper in a food processor for a smooth consistency.
Can I make Babaganoush vegan-friendly?
Yes, Babaganoush is naturally vegan as it contains no animal products. The main ingredients are roasted eggplants, tahini, and spices, making it a perfect dip for those following a vegan diet.
What are some good substitutions for tahini in Babaganoush?
If you don't have tahini, you can substitute it with sunflower seed butter or almond butter for a similar creamy texture. Alternatively, you can use Greek yogurt for a different flavor profile, but this will make the dip non-vegan.
How should I store leftover Babaganoush?
Store leftover Babaganoush in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. You can also freeze it for up to 3 months, but the texture may change slightly upon thawing.
What can I serve with Babaganoush as a side dish?
Babaganoush pairs wonderfully with toasted garlic bread, pita chips, or fresh vegetables like carrots and cucumbers. It also makes a great side for grilled meats, adding a creamy and flavorful contrast to the dish.
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Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia