top of page

Roasted Eggplant Dip (Baba Ganoush)


Servings: 8

Prep time: 10 min Cooking time: 30 min


Ingredients

  • 1 large eggplant (about 1 1/2 lbs.)

  • 2 Tbsp olive oil

  • 1/4 cup plain Greek yogurt (optional)

  • 2 Tbsp tahini paste

  • 2 garlic cloves, minced

  • Lemon, juiced

  • 1/4 tsp ground cumin

  • 1/2 tsp kosher salt

  • 1/4 tsp black pepper

  • 1/8 tsp cayenne pepper

Directions

1. Preheat oven to 400F.


2. Cut eggplant in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplant halves with a fork and drizzle 1 Tbsp olive oil to coat on both sides. Place cut side down on foil.


3. Roast for 30-40 mins or until very tender.


4. Let eggplants cool for about 15 mins. Then, scoop out the flesh into a bowl or food processor.


5. Add all other ingredients and mash/stir or process until the dip is smooth and creamy. Enjoy.

 

Notes

  • Keep for up to 3 days in the fridge. Do not freeze.

  • Serve with fresh veggies, whole grain pita bread, crackers or chips.

  • Makes about 2 cups. The serving size is 3-4 Tbsp per person.


RENEW Roasted Eggplant Dip (Baba Ganoush)
.pdf
Download PDF • 1.92MB


18 views0 comments

Recent Posts

See All

コメント


bottom of page