Authentic Baba Ghanoush | Mediterranean Eggplant Dip
Traditional mediterranean baba ghanoush, also called mutabbal. The best eggplant dip you will ever taste.
Prep Time15mins
Eggplant Roasting30mins
Total Time45mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: appetizers, mediterranean, side dish
Servings: 6servings
Calories: 220kcal
Ingredients
2medium eggplants, or 2 cups roasted eggplant
1/2cupTahini
1/2cupplain whole milk yogurt
1big clove of garlic
1lemon (juiced)
4tbspextra virgin olive oilmore for serving
salt and pepperto taste
a pinchchili powder
Instructions
Roast or grill the eggplants
Skip this step if you bought roasted eggplants. Stab your eggplant with a fork or knife, and broil it for about 30 minutes, or until it is very soft. Turn it upside down halfway through roasting. Let it cool down before handling it.
Remove the pulp of the vegetable into a bowl.
Prepare the Baba Ghanoush
With a fork, lightly mash the eggplants. You can do it with an immersion blender if you like a smoother consistency.
Add the tahini, yogurt, garlic, lemon juice, olive oil, chili powder, a small teaspoon of salt and some pepper. Mix everything until well combined.
Top it with olive oil and serve with pita bread. You can serve it warm or cold.
Notes
It keeps well in the fridge for about 5 days.
You can roast more eggplants ahead of time. After you remove the pulp from the skin, put them in a ziploc bag and freeze. When you want to make the Baba, thaw the eggplants and add the rest of the ingredients.
You can play around with the amount of tahini, and garlic. And by that I mean adding more, not less.
Garnish or topping choices for the dip include: olive oil, pomegranate molasses, sumac and parsley.