Description
This garlicky Middle Eastern roasted eggplant dip with charred eggplant flavored with tahini, lemon juice and fresh herbs is very easy to make at home.
Ingredients
Scale
- 2 large eggplants (aubergines)
- 3 tbsp (45 ml) lemon juice
- 2 tbsp (30 ml) tahini
- 3 garlic cloves, crushed
- 2 tbsp (30 ml) extra virgin olive oil, plus more oil for drizzle
- 1 tbsp (15 ml) pomegranate seeds (optional)
- 2 tbsp (30 ml) flat-leaf parsley, chopped
- Salt to taste
Instructions
- Wash and cut the eggplants in halves.
- Blacken the eggplants over stove turning regularly with tongs, until completely charred and soft or broil the eggplants until soft. Allow to cool.
- Scoop out the eggplant flesh in long strands and discard the skins.
- Mix lemon juice, tahini, garlic, oil and mix together in a mixing bowl.
- Mash the eggplants with a fork, and stir into the tahini mixture. Season to taste.
- Top with the herbs and the pomegranate seeds, if using. Pour a moat of oil around the edge and serve.
Notes
- It is better to surround the stove rings with foil, as it can get messy. ii.
- Use less tahini if you prefer a less nutty flavor or omit it per personal preference.
- If tahini is not at hand, grind roasted sesame seeds and add to the dip. iii.
- Feel free add anything from broiled bell peppers to a dollop of plain yogurt or roasted tomatoes to transform it into something quite different. iv.
- Adjust other ingredients per your taste preference.
- A good baba ganoush yields from blending, stopping, stirring, tasting, adding more of this or that per your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 0.25 cup
- Calories: 100