Creamy Baba Ganoush
Creamy Baba Ganoush! Delicious and flavorful Middle Eastern Eggplant Dip made with roasted or grilled eggplant, tahini, garlic, and lemon juice. Learn how to make this easy Baba Ganoush Recipe and enjoy with crunchy vegetables, warm pita bread or your favorite crackers.
Ingredients
- 4 medium eggplants
- 2 tbsp chopped parsley
- 1 medium garlic
- ½ lemon squeezed
- 2 tbsp organic tahini
- 2 tbsp avocado oil
- 2 tbsp organic greek yogurt
Seasonings
- sea salt to taste
- ½ tsp ground black pepper
Instructions
- I like to make my Baba Ganoush with grilled eggplants because I love the smoky flavor the eggplants get. If you don’t have the opportunity to grill don’t worry, not a problem. You can also make Baba Ganoush by roasting them in the oven. Tastes just as great 🙂
- If you’re going to grill the eggplants: Put the eggplants on the grill with their skin on. Grill them until all the sides are roasted. Take them off the grill and and place them in the zip-lock bag for about 5 minutes. This allows the eggplants to cool down and the skin comes off much easier.
- If you’re going to bake them in the oven: Wrap the eggplants in an aluminum foil with their skins on. Make sure to wrap the eggplants individually. Place them on the baking sheet and transfer to a 400F pre-heated oven for about 20 minutes, depending on the size of your eggplants. Take them out of the oven, let it sit for about 5 minutes.
- Peal the eggplants and place them in a food processor or blender. Add the garlic, tahini, lemon juice, avocado oil, Greek yogurt, salt, black pepper and blend everything together until everything is well mixed.
- Transfer the mixture into the serving bowl and garnish with chopped parsley.
Video
Notes
Tips: Serve with warm pita bread, vegetables or crackers. Enjoy 😊
