I could eat bread and dips every single day, and Baba Ganoush is definitely one of my favorites. It’s super simple, but it’s packed with so much flavor. If you are a fan of eggplants and you haven’t tried baba ganoush yet, then you need to make yourself a big bowl of this SCRUMPTIOUS dip. Trust me, you are going to love it!
Baba ganoush is made by grilling or charring eggplants over the flame of a gas stove. I don’t have a grill or a gas stove (mine is electric), so I roast the eggplants in the oven. And it’s just as delicious. I also like using roasted garlic. Traditional baba ganoush is made with raw garlic, but I find roasted garlic is sweeter and has a more delicate taste and pairs amazingly well with the smoky taste from roasted eggplants.
The best part is, you only need 5 simple ingredients to make this awesome dip. And you could use a food processor, but I just love mashing everything with a fork, so much easier and I love the texture!
Baba ganoush is a great party appetizer or healthy snack. Enjoy it with crunchy veggies, crackers or pita. This eggplant dip is so RICH, SMOKY, CREAMY AND FLAVORFUL, you won’t be able to stop yourself from dipping yet another slice of bread in it.
If you try this recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!
- 2 medium or 3 small eggplants
- 3 large garlic cloves, unpeeled
- 2 Tbsp lemon juice
- 2 Tbsp tahini
- ¼ - ½ tsp sea salt
- Chopped parsley
- Pomegranate seeds
- Toasted sesame seeds
- Drizzle olive oil
- Preheat the oven to 400 °F or 205 °C.
- Using a knife, poke a few holes in each eggplant, this will prevent them from exploding in your oven.
- Place eggplants and garlic cloves (unpeeled) on a baking tray. Roast for 10 minutes and remove the garlic cloves, they should be soft to the touch by now (if not, bake them for another 5 – 10 minutes). Place the eggplants back in the oven for another 50 minutes. Until the skin collapses and the inside is super tender. Remove from the oven and let cool.
- While the eggplants are cooling, peel the garlic cloves and place them in a medium bowl. Mash the garlic cloves with a fork until they break down.
- Once the eggplants are cool, cut in half and scoop out the flesh with a spoon. Dump the eggplant into the bowl with the garlic. Mash with a fork.
- Add tahini, lemon, sea salt and use the fork to stir vigorously to combine.
- Serve with chopped parsley, pomegranate seeds, sesame seeds and a generous drizzle of olive oil.