Roasted Eggplant Baba Ganoush

A rich and creamy dip of garlic, tahini, and smokey roasted Eggplant.

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Packed with flavor, baba ganoush is a perfect appetizer or dip for your next party. The Holiday season is almost here and while everyone loves hummus, baba is just as easy to make and has a lovely creamy texture. It is perfect for your vegetarian friends and can be served with chips, vegetables or anything else you want to dip into it.

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What ingredients do you need for roasted eggplant baba ganoush?

• Eggplants
• Roasted Garlic
• Olive Oil
• Oregano
• Tahini
• Sea Salt
• Pepper

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The Recipe

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.

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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.

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Recipe Tips:

• Besides using baba Ganoush as a dip, it is also great as a sandwich spread.

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Make Ahead:

• I like to make this recipe a day ahead so the flavors can marry.

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Storing tips

• Store baba Ganoush In the refrigerator for up to 5 days.

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