Baba ghanouj is a delicious and healthy Middle Eastern dip. Popular as an appetizer in Lebanon, Palestine, Egypt and Syria, this dip is made from eggplant, tahini and garlic, and is often served as a side with pita bread.
Yummy and healthy Middle Eastern dip
Try this quick, easy and authentic recipe to make this healthy dip at home!
Serving size 4–6 (side dish)
2 large eggplants
1 clove of garlic
Salt to taste
1/2 cup tahini (sesame paste)
Juice from 1 to 1-1/2 lemons
Olive oil for garnish
Pita or other bread
Wash the eggplants and pierce the middle of each one twice with a knife. This is to allow the eggplants to broil properly.
Broil the eggplants for about 30 minutes or more, occasionally flipping them.
Check the skins of the eggplants to make sure they're dry and almost burnt.
Pierce the eggplants again to make sure they're soft inside. When they're soft, they're ready. Remove the eggplants from oven, and let them cool for 5–10 minutes.
Cut the stems and peel the skins off the eggplants.
In a separate bowl, grind together the garlic clove and salt.
Grind the peeled eggplants over the garlic and salt.
Add the tahini and lemon juice, then mix.
Taste to see if you prefer more lemon juice or salt.
Serve the baba ghanouj with a drizzle of olive oil and a side of pita bread or vegetables.
Preparation time: 50 minutes, including the broiling of the eggplants.