Baba Ghanoush
A smoky, creamy eggplant dip perfect for Labor Day or as a healthy BBQ appetizer. Delicious when served with toasted pita and fresh veggie sticks.
Equipment
- Baking Sheet
- Aluminum Foil
- Colander
- Mixing Bowl
Ingredients
Produce
- 1 head garlic plus 1 fresh clove
- 2 medium Italian eggplants
- 3 Tbsp fresh lemon juice
- 1 Tbsp fresh parsley chopped
Pantry & Spices
- 4 tsp extra-virgin olive oil plus more for drizzling
- 1/4 cup tahini well stirred
- Kosher salt & black pepper to taste
- pinch crushed red pepper flakes
Serving
- Toasted pita & veggie sticks
Instructions
- Position an oven rack near the top and turn on the broiler. Slice the top off the garlic head to expose the cloves.
- Place the garlic cut-side up on foil, drizzle with 1 tsp. oil, and season with salt & pepper. Wrap tightly in foil.
- Prick the eggplants all over with a fork. Arrange them on a foil-lined baking sheet next to the garlic bundle.
- Broil for 30–35 minutes, turning the eggplants occasionally, until skins are charred and flesh is soft.
- Cool for 10 minutes, then scoop flesh into a colander. Discard skins. Let drain for 30 minutes, stirring once.
- Transfer to a bowl. Squeeze in roasted garlic, add lemon juice, and mash until smooth.
- Stir in tahini and 1 tbsp. olive oil. Grate in fresh garlic clove. Mix well and season with salt.
- Spread onto a plate, drizzle with olive oil, sprinkle with parsley and red pepper flakes. Serve with pita.
Notes
Nutrition per serving (approx. 1/4 cup): Calories: 120, Total Carbs: 8g, Net Carbs: 6g, Fats: 10g, Protein: 3g.
