This is my second attempt at making baba ghanoush… I’m not sure that’s even how you spell it. I love babaganouj as a dip for veggies (carrot sticks are great with this for some reason), but I am trying to avoid buying pre-packaged stuff lately.
This attempt was good, but I feel like there is room for improvement. I did serve it as a dip at a party, and it was almost polished off. Everyone seemed pretty happy to be eating a dip that was creamy and not mayo-based.
I’ve already got a new recipe I’m waiting to try out over the holidays. But have fun experimenting with this one!
- 2 large eggplants
- 1 whole garlic
- olive oil
- lemon juice
- salt and pepper
- Preheat the oven to 425 F.
- Peel the lovely purple skin off of the eggplants. Then dice up into coins.
- Place on a baking sheet and drizzle to coat with olive oil. Sprinkle with salt and pepper.
- Take whole garlic and chop it in half. Place each half onto a square of tinfoil and drizzle with a bit of olive oil. Wrap up.
- Place eggplant and garlic in to the oven.
- Bake eggplant for 10 minutes, garlic for 15.
- Place eggplant into a food processor with a heaping spoonful of tahini, some lemon juice, a tablespoon of tamarind and some salt and pepper.
- You should be able to easily pop the garlic out of its peel into the food processor.
- Process ingredients until smooth.
- Taste and adjust seasonings.
- Serve with veggies.