Roasted Eggplant Baba Ganoush
A rich and creamy dip of garlic, tahini, and smokey roasted Eggplant.
Prep Time:
30
min
Cooking Time:
45
min
Total Time:
75
min
Servings:
4-6
Ingredients
- 2 Eggplants
- 8 large roasted Garlic
- 1 cup Olive oil
- 2 tablespoons oregano
- ⅓ cup Tahini
- Sea salt
- Pepper
Instructions
- Preheat the oven to 375 degrees.
- Cut the eggplant in half lengthwise and then using a small knife, score the flesh in a diamond pattern. Lay the halves on an oiled lined sheet pan and place in the oven. Roast for about 40 minutes or until cooked through and soft.
- Let the eggplant cool and then scrape out all the inside using a large spoon. If you have a large line of seeds running through the middle you can remove and discard them.
- Place the eggplant in a food processor along with the tahini, olive oil, garlic, and oregano. Purée until smooth and then season with salt and pepper.