Roasted Eggplant Dip
In fancy terms, this Roasted Eggplant Dip recipe is Baba Ganoush. It originates in Mediterranean cuisine. At first glance, you might think it’s hummus, but hummus uses chickpea as the star of the show, whereas Baba Ganoush uses eggplant. If you like hummus, it’s highly likely you’ll love roasted eggplant dip.
Ingredients
- 2 pounds young eggplants
- 1/4 cup tahini
- 1/4 cup fresh squeezed lemon juice
- 1 tablespoon fresh minced garlic
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1 tablespoon chopped parsley fresh
Instructions
- Put the oven rack in the middle position in your stove.
- Turn broiler on high heat.
- Line a baking sheet with parchment.
- Prick a few fork holes in each eggplant.
- Place them on the tray.
- Broil for 2 minutes on one side, then repeat on the other. Watch them carefully. They can burn quickly.
- Turning off the broiler, reduce the oven temperature to 375 degrees F.
- Roast for 25 minutes (they will be very soft).
- Cool.
- While the eggplants cook, mix all the other ingredients together in a bowl.
- Open the eggplants and scrape out the flesh. Make sure to remove any excess liquid.
- Mash the eggplant into the rest of the dip ingredients.
- You’re looking for a combination of smoothness and texture.
- Enjoy!