Baba Ghanoush (Roasted Eggplant Dip)
- 2 eggplants
- ½ cup plain Greek-style yogurt
- ⅓ cup tahini
- 1 lemon, juiced
- 2 garlic cloves, minced
- salt to taste
- 1 tablespoon olive oil, or to taste
- 2 tablespoons diced tomatoes, or to taste
- 1 tablespoon chopped parsley, or to taste
- Preheat broiler to High.
- Place eggplants on baking sheet and broil, turning eggplants every 15 minutes so all side are cooked evenly, 45 minutes to 1 hour.
- Slice eggplants into halves and remove eggplant pulp with a spoon and place in bowl; let cool for about 15 minutes. Drain off any excess liquid.
- In a mixing bowl, mix yogurt, tahini, lemon juice, and garlic. Add eggplant flesh and smash with fork until well combined. Season with salt to taste.
- Drizzle olive and garnish with diced tomatoes and parsley.
You'll get a good amount of smoky flavor in this baba ghanoush recipe. If you're craving even more smoke, grill the eggplants for 45 minutes to 1 hour instead of broiling in oven.
What others are saying
Laura Griffin says:
Authentic tasting ghanoush! I can't decided between this and hummus, which I like more. That's why I serve both! My party guests love it.
Greg Jones says:
This was really good Baba Ghanoush, very authentic tasting. We've tried it both ways, grilled and broiled. I definitely prefer the grilled method, but both are fantastic.
Chaz Norwood says:
Made these for a company potluck and paired them with pita crackers. Everyone loved them. Eggplant is so underrated, I think I created a few new fans.