Smoked Eggplant Dip Recipe (Baba Ganoush)
Our Smoked Eggplant recipe brings the classic taste of Baba Ganoush to your table. Easy to make, with a rich, smoky flavor, it's perfect for any occasion. Our eggplant tahini dip can be enjoyed as a dip, sandwich spread, layered into lasagna, or made into a pasta sauce!
Ingredients
- 3 medium eggplants Globe or American
- ½ cup tahini
- ¼ cup lemon juice
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 tsp salt
Step-By-Step ImagesScroll back for process images and recipe tips!
Instructions
- Pierce eggplants with a fork. On a medium-high grill (375°F to 450°F), grill the whole eggplants for 15-20 minutes, turning occasionally, until charred and soft.Alternatively, char over an open flame on a gas stove for 10-15 minutes, turning frequently.
- Let charred eggplants cool, then peel the charred skin. Then cut them in half and separate the seeds from the flesh.
- Let the flesh drain for a few minutes to remove any excess liquid.
- In a food processor, blend the seedy eggplant parts with tahini, lemon juice, garlic, and salt until smooth.
- Next, shred the meaty parts and add it to the seedy mixture. If you want a smooth eggplant dip then pulse until you get the consistency you want.
- Transfer to a serving bowl. Drizzle with olive oil. Serve with pita chips, warmed tortillas, or gluten-free alternatives.
Nutrition
Serving: 1servingCalories: 120kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 240mgPotassium: 380mgFiber: 5gSugar: 5gVitamin A: 40IUVitamin C: 6mgCalcium: 31mgIron: 1mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !