-
Prep time
5 hours
-
Cook time
20 hours
-
Serves
8
Author Notes
This dip luxurious and perfectly whipped vegetable dip, made with pureed eggplant, garlic, tahini, olive oil, and lemon juice. The quick oven roasted eggplant makes this dish simple to prepare!
We love this dip along side crackers, on falafel, with fresh cut veggies, or on top of homemade naan flat bread. It has loads of flavor from the fresh garlic and lemon juice, and makes a fantastic appetizer for your next dinner party. Simple, delicious, and impressive!
—TheHerbeevore
Ingredients
-
1/4 cup
Olive Oil
-
2
Eggplant
-
2
Lemons
-
4
Cloves Garlic
-
1/2 cup
Tahini
-
1 teaspoon
Salt
-
2 tablespoons
Sesame seeds
-
1/4 cup
Parsley or cilantro for garnish
Directions
-
Preheat over to 425 degrees Fahrenheit. Line a sheetpan with parchment paper.
-
Cut the eggplant into thin slices lengthwise, and try to keep consistent thickness. Once both eggplants have been cut, salt each piece, and place in a kitchen strainer in the sink for 15 minutes to drain.
-
Once drained, pat the eggplant slices dry and place onto the sheet pan. Brush each side with olive oil. Salt the eggplant, and roast in the oven for 20 minutes, flipping halfway. Once the eggplants are soft and brown, take them out of the over, and wrap the slices in tin foil for 10 minutes so the steam stays in the eggplant.
-
Once cooled, remove the peel from the eggplant, and place in the food processor with the rest of the ingredients. Puree all ingredients together and serve the baba ganoush with pita bread, crackers, or vegetables.
See what other Food52ers are saying.