Creamy Baba Ganoush
This Creamy Baba Ganoush is a classic mediterranean dip! Roasted eggplant, garlic, tahini, and olive oil are all pureed in a blender, then topped with sea salt and a little bit of spice.
Servings 6 people
Calories 78kcal
Cost $10
Equipment
- Food processor
Ingredients
- 1.5 lbs eggplant
- 1 tbsp olive oil
- 3/4 tsp + 1/8 tsp salt
- 1 head roasted garlic
- 2 tsp tahini
- 2 tsp honey
- 2 tsp lemon juice
- 1/4 cup plain Greek yogurt
Instructions
- Preheat oven to 375 degrees. Split eggplant in half and brush with 3 teaspoons olive oil. Sprinkle with 1/2 teaspoon salt. Place flesh-side down on a large baking sheet.
- Cut the very top of the head of garlic off with a sharp knife. Drizzle with 1 teaspoon olive oil. Sprinkle with a pinch of salt and pepper. Place on a piece of foil and wrap foil around garlic. Place on the baking sheet with the eggplant.
- Roast eggplant and garlic until soft and caramelized, about 35-40 minutes. Garlic is done when you can feel it's soft after being pricked with a knife. Eggplant should be very soft and caramelized. Let both cool slightly.
- Remove the flesh from the skin of the eggplant. Transfer to a blender. Remove all the garlic cloves from their skin. Transfer to a blender.
- Add remaining salt, tahini, honey, lemon juice and Greek yogurt to the blender. Blend until smooth and creamy. Season to taste with salt and pepper. Serve with pita or pita crackers.