Roasted Eggplant Tahini Dip (Baba Ganoush)
Make this on Sunday and use throughout the week as a dip, sandwich spread or salad topper. I promise it won’t last long.
With rack in the center position, preheat oven to 425°. Line a baking sheet with parchment paper.
Using a paring knife, score the cut side of the eggplant halves.
Brush the olive oil on the cut side of the eggplants. Sprinkle with 1 teaspoon of the salt.
Place eggplants, cut side down, on the parchment lined baking sheet. Bake for 50 minutes, until the cut side is well-browned and eggplant is soft.
While eggplant cools, in a large bowl mix the lemon juice and the garlic. Allow to sit for at least 10 minutes.
When eggplant is cool enough to handle, use a large spoon to scrape the eggplant from the skin. Add eggplant to lemon garlic mixture.
Add tahini and remaining 1/2 teaspoon salt to eggplant mixture and stir to combine. Using an immersion blender, blend the eggplant until desired consistency is reached. For a chunkier dip, use a potato masher or fork instead of the immersion blender.
To serve, transfer eggplant dip to a bowl. Drizzle with olive oil. Sprinkle with flaky salt and Aleppo pepper (if using). Serve with cut vegetables, pita or crackers.
Ingredients
Directions
With rack in the center position, preheat oven to 425°. Line a baking sheet with parchment paper.
Using a paring knife, score the cut side of the eggplant halves.
Brush the olive oil on the cut side of the eggplants. Sprinkle with 1 teaspoon of the salt.
Place eggplants, cut side down, on the parchment lined baking sheet. Bake for 50 minutes, until the cut side is well-browned and eggplant is soft.
While eggplant cools, in a large bowl mix the lemon juice and the garlic. Allow to sit for at least 10 minutes.
When eggplant is cool enough to handle, use a large spoon to scrape the eggplant from the skin. Add eggplant to lemon garlic mixture.
Add tahini and remaining 1/2 teaspoon salt to eggplant mixture and stir to combine. Using an immersion blender, blend the eggplant until desired consistency is reached. For a chunkier dip, use a potato masher or fork instead of the immersion blender.
To serve, transfer eggplant dip to a bowl. Drizzle with olive oil. Sprinkle with flaky salt and Aleppo pepper (if using). Serve with cut vegetables, pita or crackers.