Description
A smoky, creamy Lebanese dip made from roasted eggplant, tahini, and fresh lemon juice. Simple, vegan, and full of flavor.
Ingredients
- 2 garlic cloves, peeled
- 1/4 teaspoon salt
- 3–4 tablespoons fresh lemon juice
- 1 large eggplant (approx. 1 lb)
- 1/4 cup tahini paste
Instructions
- Preheat your oven to 400°F. Wrap the eggplant securely in aluminum foil and roast on a baking sheet for 50-60 minutes until completely soft and collapsing.
- Unwrap the eggplant carefully and allow it to cool for about 10-15 minutes. Once cool enough to handle, cut off the stem and peel away the skin, discarding it.
- Transfer the tender eggplant flesh to a food processor. Add the tahini, lemon juice, garlic, and salt.
- Pulse the mixture several times until combined but still slightly chunky for a rustic texture. Taste and adjust salt or lemon if needed.
Notes
Let the roasted eggplant drain in a colander for 5 minutes before blending to ensure a creamier, less watery dip.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Appetizer
- Method: Roasting
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 3g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Baba Ghanoush, baba ghanoush recipe, roasted eggplant dip, easy lebanese appetizer, healthy vegan dip, homemade baba ganoush