Homemade baba ganoush is simple to make and simply delicious! Baba ganoush is an eggplant dip that can be served with pita, crackers, or sliced vegetables such as radishes or cucumbers. I also like to spread a little on my sandwiches to give them a little extra oomph!
You will need:
1 medium eggplant, sliced into rounds
Olive oil, salt, and pepper
2 heaping tablespoons of tahini
1 tablespoon chopped basil (cilantro would work, too!)
1 tablespoon chopped garlic
Juice of one large lemon
Lay the eggplant rounds on a baking sheet. Lightly drizzle with olive oil, salt, and pepper. Roast at 450 degrees for 10 minutes, turning the rounds over halfway through. Let cool, then combine all ingredients in a food processor, pulsing until smooth.
Some recipes call for removing the eggplant skin, but I find this step to be unnecessary. The great part about this dip is you can personalize it any way you like with different dipping items, herbs, spices, and more! Don’t be afraid to get creative with this one!
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