Easy Baba Ganouj Dip
Baba Ganouj is a yummy and healthy middle eastern dip you’ve got to try. I’ve stayed away from this in the past because I’m a) not a huge fan of eggplant and b) it seemed a little too involved having to roast a whole eggplant first. I’ve enjoyed making the much easier version below and I hope you will as well. If you don’t have tahini or are looking for a slightly more frugal way to make this, try using some unsweetened peanut butter instead. I prefer the baba ganouj with tahini, but the pb will do in a pinch. I serve this with pita, crackers or some cut up raw veggies.
- 1 eggplant
- 2 cloves garlic
- 2 teaspoons dried parsley
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Preheat your oven to 400 F.
- Cut the eggplant into 2 inch chunks, wrap them in foil and bake in the oven for approximately 15 minutes, or until the flesh is soft. Remove from oven and let cool.
- Remove the skin from the cooled eggplant and place it in a blender. Add the garlic, parsley, tahini, lemon juice and olive oil. Blend until smooth.
- The dip tastes great right away, but letting the flavors blend in the refrigerator for a couple hours will be even better.
To support the blog, check out the HBHW eBooks available on Amazon. Thank you!
Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.