When is it acceptable to lick the bowl? No seriously, is there a time when it is okay? See the problem, although I don’t really think it’s a problem, is this Baba Ganoush is going to have you licking the bowl. I’ll own it. I 100% got every last bit of this eggplant dip. Every. Last. Bit. Every last smoky, creamy bit! Consider yourself fully warned!
Baba Ganoush is so good & so easy to make! That smoky eggplant flavor is so good! If you’ve ever thought you didn’t like eggplant because it was too spongy & chewy than this recipe will change your mind.
I knew I wanted to turn this into more of a meal than just an appetizing snack. To do so, I added some cooked lentils with chopped parsley, a sprinkle of sumac & drizzle of olive oil. That little bit of protein from the lentils was perfect! And sumac! Love it! If you haven’t tried it I highly recommend, you’ll be adding it to all kinds of things!
Baba Ganoush
Ingredients
- 2 medium eggplants
- 1/2 cup creamy tahini
- 2 tbsp olive oil plus a drizzle for cooking
- 2-3 cloves garlic
- 1/2 tsp lemon zest
- 2 tbsp lemon juice
- salt & pepper to taste
- fresh herbs, spices, cooked lentils for garnish optional
- bread, pita, naan or sliced vegetables for dipping
Instructions
- Preheat oven to 425°.
- Slice eggplants in half lengthwise. Take each half & score the eggplant with criss-cross pattern. Drizzle the cut side of the eggplant with olive oil & season with salt & pepper. Roast for 45 minutes either cut-side down, up or both.
- Remove from the oven & cover with a piece of foil to steam for about 15 minutes.
- Peel the flesh from the skin (careful it may still be hot).
- In a food processor, add the eggplant, tahini, olive oil & lemon. Pulse until smooth.
- Place in a serving bowl & top with fresh herbs & spices (see notes) & serve with your favorite dipping vessels.
