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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Babaganoush is a really easy Middle Eastern dip made with overcooked eggplant and tahini. It's really good if you like those types of flavors and super easy. There are many adaptations to this dip as well. Ingredients:
1 large eggplant |
2-4 tbsp tahini, to taste |
3 fresh garlic cloves, minced |
2-4 tbsp fresh lemon juice, to taste |
1/4 tsp ground cumin |
salt, to taste |
Directions:
1. Prick the eggplant with a fork several times.
2. Ideally, place eggplant on a hot grill, but you can broil it on a rack in the oven as well. Grill/broil until the skin blackens and blisters, around 10-15 minutes.
3. Transfer eggplant to a lined baking sheet and bake at 375 degrees F until it is very soft, around 15-20 minutes.
4. Remove from oven, let cool slightly, and peel off and discard skin.
5. Put the eggplant insides in a bowl and mash with a fork until consistently mushy.
6. Add the tahini, garlic, lemon juice, and salt. Mix well.
7. Serve at room temperature or chill.
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