This recipe is for an easy 5 ingredient baba ghanoush. Simple to make with roasted eggplant, tahini, lemon, garlic, and olive oil. Serve with pita and veg.
- 2 medium-sized eggplant
- 3 Tablespoons tahini
- 1/2 cup extra-virgin olive oil, plus 4 Tablespoons for roasting
- 1 garlic clove, minced
- Juice of 2 Lemons
Cut the eggplants in half lengthwise. Drizzle flesh sides with olive oil, salt, and pepper. Place flesh side down (skin side up) on a sheet pan and roast at 400°F for 30-40 minutes or until completely cooked through and tender. Let cool
Scoop out the eggplant into a bowl leaving the skins behind. Hand whip with a whisk until the eggplant has a smooth consistency.
Add the tahini, minced garlic, lemon juice, and olive oil. Whip to incorporate.
Season to taste with salt and pepper.
Be very careful with the amount of garlic you add. If it is a big clove then maybe use half and then taste. Raw garlic is very powerful and can overtake the dip if too much is added.
The recipe above should be used as a guideline. Always taste your finished product. Maybe you think it needs more tahini or more lemon.
Serve this dip with any of the following- fresh pita bread, pita chips, fresh tomato quarters, carrots, bell pepper, cucumber, whole scallions, broccoli, green beans, snap peas, and crostini.
Drizzle a little extra-virgin olive oil on top of the dip right before serving.