Our Favorite Baba Ganoush Recipe – How to Make Roasted Eggplant Dip
We’re Adam and Joanne from inspiredtaste.net
and welcome to our kitchen.
We’re making baba ganoush, an amazing roasted
eggplant dip. If you love hummus, you’re
going to love this, too.
Speaking of hummus, check out our video for
how to make better-than-store-bought hummus
on our channel!
We start by roasting eggplant. Place them
onto a baking sheet, poke them in several
places with a fork to allow steam to escape
then broil them a few minutes on each side.
As the eggplants broil, the skin darkens a
little and begins to smell smoky, adding lots
of flavor to the dip. Then, turn the broiler
off, switch the oven to 375 degrees and roast
until very soft, about 30 minutes.
Take them out of the oven and allow them to
cool until easily handled.
While the eggplants cool, we can put the dip
Tahini is essential, here — we use our own
homemade version. Watch our video and grab
our recipe so you can, too.
We also need a good amount of fresh lemon
juice, which brightens up the flavors in the
Add the tahini and the lemon juice to a bowl
then chop up not one, but three cloves of
garlic. I know — that’s a lot. Trust us,
Throw the garlic into the bowl with tahini
and lemon juice then add some ground cumin
and salt. Give everything a stir then set
aside for a few minutes to allow the flavors
When you’re able to handle them, split the
eggplants and drain any excess liquid —
that will only make the dip watery.
Scrape out the flesh and add to the bowl with
tahini. It isn’t the prettiest, but wow
does it taste good.
Now, just stir and mash the eggplant into
the tahini mixture until somewhat smooth — we
like a little texture.
Allow the dip to cool to room temperature
then stir in fresh parsley and drizzle the
top with olive oil.
Now grab some bread, veggies or pita chips