Baba Ghanoush (Eggplant Dip)
Creamy and delicious, serve with crackers or cut up vegetables for an appetizer or use it as a spread on sandwiches
Prep Time
10minutes
Cook Time
40minutes
Prep Time
10minutes
Cook Time
40minutes
Ingredients
Instructions
Roasting Eggplant Oven Method
  1. To roast the garlic take a sheet of aluminum foil and place cloves in the foil, add 2 tsp olive oil and rub over the cloves. Fold foil over the garlic to cover completely. Roast the garlic with the eggplant
  2. Preheat the oven to 400º and line a baking sheet with aluminum foil
  3. Score the eggplant 3-4 times and rub the eggplant with olive oil
  4. Turn eggplant about every 10 minutes until roasted on all sides
  5. Cook in the oven for 30-40 minutes. Eggplant is finished when it is very tender to the touch
Roasting Eggplant Grill Method
  1. Preheat the grill using a low/med setting for the heat. You want the grill hot but not scorchingly hot, about 400º
  2. To roast the garlic take a sheet of aluminum foil and place cloves in the foil, add 2 tsp olive oil and rub over the cloves. Fold foil over the garlic to cover completely. Roast the garlic with the eggplant
  3. Rub eggplant with olive oil and score 3-4 times
  4. Place eggplants directly on the grates, turning every 10 minutes until the eggplant is charred on all sides
  5. In all, eggplants take about 30 minutes
For the Dip
  1. Add the tahini, lemon juice, salt and cumin together in a small bowl and let sit to allow the flavors to meld together
  2. Peel the skin off the eggplants and remove the seeds. You can leave a bit of the skin for a smokey flavor if you like, and cut into chunks
  3. So you can either use a food processor or a fork to blend the ingredients together. If using a fork, place eggplant and garlic in a mixing bowl and push down with a fork to mash the ingredients. If using a food processor, place eggplant and pulse a couple of times, add the garlic to the food processor, pulse a couple of more times
  4. If using a fork, place the tahini mix in the bowl and mix together vigorously
  5. For the food processor add the tahini, lemon juice, salt and cumin mix. Pulse until mixture is the consistency you like. Place dip in a storage container or into the serving dish of your choice
  6. Chill before serving. This recipe definitely tastes better the next day if you can wait!
  7. Before serving, drizzle olive oil over the top and then sprinkle paprika and parsley over the top. Serve with fresh cut vegetables or gluten free crackers
Recipe Notes

This Baba Ghanoush (Eggplant Dip) recipe is dairy free, gluten free, vegan and vegetarian.

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