Baba Ganoush

This classic Mediterranean dip is a great addition for any party. We’re including a basic recipe as well as a few zesty variations!

Ingredients

1 large eggplant

3 cloves garlic, minced

¼ cup tahini

3 Tbsp. fresh lemon juice

Salt to taste

2 Tbsp. olive oil for garnish

Fresh pita, flatbread or crackers for dipping

Directions

Preheat oven to 400°F (200°C).
Cut eggplant in half and pierce in several places with a fork to vent.
Place halves on a baking sheet and roast for 40–50 minutes, turning the eggplant every 10 minutes until it is soft. Allow to cool.
Peel off and discard the skin, keeping only the flesh.
Place the eggplant flesh in a food processor. Add the garlic, tahini, lemon juice and salt and blend until the mixture is smooth and creamy.
Garnish with olive oil.

Variations

Pomegranate & Parsley

Add a handful of fresh parsley to the eggplant flesh mixture before blending.
Garnish with olive oil, fresh parsley and pomegranate arils.

Zaatar & Labneh

Substitute labheh in place of tahini.
Add 2 teaspoons of zaatar seasoning to eggplant flesh mixture before blending.
Garnish with olive oil and zaatar.

Chilli & Lime

Substitute lime juice in place of lemon.
Add 2 teaspoons of chilli powder and 1 teaspoon of cumin to eggplant flesh mixture before blending.
Garnish with olive oil, chilli powder and red pepper flakes.