Baba Ganoush is a flavorful, smoky Middle Eastern dip made primarily from roasted eggplant, tahini, garlic, and lemon juice. This plant-based version is perfect as a healthy snack or a side dish for your favorite whole-grain flatbreads and crisp vegetables.
Ingredients
- 2 medium eggplants
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp ground cumin (optional)
- Salt to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the eggplants with a fork and roast until the skin is charred and the flesh is very soft (about 40-45 minutes).
- Allow the eggplant to cool slightly, then peel away the skin and scoop the flesh into a bowl.
- Mash the eggplant with a fork or pulse briefly in a food processor for a smoother texture.
- Stir in the tahini, garlic, lemon juice, and seasonings.
- Serve chilled or at room temperature, garnished with fresh parsley.