Roasted Eggplant Dip (Baba Ghanuj)
This roasted eggplant dip is delicious and super easy to make. If you’re a hummus fan, then you’ll definitely like baba ghanuj. This creamy and slightly smokey roasted eggplant is mixed with tahini, lemon juice, garlic, and salt. It can be served as an appetizer, side dish, or snack, with toast, vegetables, or bread. Call me traditional, but my favorite way of eating it is with plain Arabic bread (the traditional way).
Serving size: 4
Directions
Add baking paper to a large non-stick pan and set to high heat. Place the whole eggplants in the pan and leave them on the heat, flipping them around once one side is tender, making sure to expose each side of the eggplant to the heat from the bottom of the pan. Once all sides are tender, remove from heat, place in a ziploc bag, seal tightly, and set aside for 30 minutes.
Peel off the eggplants from the skin, making sure not to leave any parts of the skin to avoid a bitter taste.
Add the eggplants to a bowl with the tahini, lemon juice, olive oil, garlic, and salt and mix well.
Serve in a bowl, top with olive oil, dip with Arabic bread, and enjoy!
Ingredients
3 large Ggobe eggplants (900 g - 1 Kg in size)*
⅓ cup tahini
juice of 2 lemons (4 tbsp)
2 tbsp olive oil
1 garlic clove, crushed
½ tsp salt
Recipe Notes
*When buying the eggplants select the ones with only one circle in the bottom since they have less seeds.
**This recipe is made for electric stovetops. If you have a gas stovetop, you can just place the eggplants directly on the griddle, which will give a smokier taste.
