Easily make homemade baba ganoush eggplant dip beautifully spiced with cinnamon and cumin as an appetizer or sandwich spread.
By Alison Marras
This dreamy, flavorful dip is one of my favorites. Have you tried it? It’s baba ganoush or eggplant dip. I’m using cinnamon and cumin in this because it builds an intense flavor and topping it off with paprika takes it up another notch. I’ve often ordered this dip alongside yummy falafels here in NYC, and it’s the best. It turns out, making baba ganoush at home is not so hard at all. Check out the recipe below and make it for a dip, appetizer, or sandwich spread!
- 1 medium eggplant or approx. 3 small eggplants
- 2 tbsp tahini
- 1 tbsp + 1 tsp olive oil
- ¼ tsp salt
- ¼ tsp cinnamon
- ⅛ tsp cumin
- ½ lemon, juice
- 1 garlic clove
- paprika for topping
- optional: 1 tbsp pine nuts
- Slice eggplant into ¼ inch rounds and then coat with olive oil. Arrange slices in a single layer on a baking sheet (no parchment paper).
- Broil eggplant slices in the oven on high for 10-15 minutes (flipping in between) and then let rest covered so they don’t dry out,
- Toss slices into the food processor and grind up, then add the rest of the ingredients and blend until smooth.
- Top off with paprika and olive oil. Serve with vegetable crudite for dipping!