Smoky Labor Day Baba Ghanoush
A smoky, creamy Mediterranean dip perfect for your Labor Day celebrations. This roasted eggplant dish is healthy, delicious, and pairs perfectly with pita and fresh veggies.
Equipment
- Baking Sheet
- Aluminum Foil
- Colander
- Mixing Bowl
Ingredients
Main Ingredients
- 2 medium Italian eggplants
- 1 head garlic plus 1 extra clove
- 3 Tbsp fresh lemon juice
- 1/4 cup tahini well stirred
- 1 Tbsp + 1 tsp extra-virgin olive oil plus more for drizzling
- Kosher salt & freshly ground black pepper
- 1 Tbsp fresh parsley chopped
- pinch crushed red pepper flakes
- Toasted pita and chopped veggies for serving
Instructions
- Position an oven rack near the top and turn on the broiler. Slice the top off the garlic head, drizzle with 1 tsp. olive oil, and season with salt & pepper. Wrap in foil.
- Prick the eggplants all over with a fork. Place them and the foil-wrapped garlic on a foil-lined baking sheet.
- Broil for 30–35 minutes, turning the eggplants occasionally, until they're blackened, collapsed, and super soft.
- Let the eggplants cool for 10 minutes. Split open, scoop out the flesh into a colander, and discard the skins. Let the flesh drain for 30 minutes to remove bitter liquid.
- Transfer the drained eggplant to a large bowl. Squeeze in the roasted garlic cloves and add the lemon juice. Mash with a fork until smooth.
- Stir in the tahini, 1 Tbsp. olive oil, and grate in the fresh garlic clove. Mix well, then season with salt to taste.
- Transfer to a serving bowl. Drizzle with extra olive oil, top with parsley and red pepper flakes. Serve with toasted pita and crunchy veggies.
Notes
Nutrition per 1/4 cup serving: Calories: 120, Total Carbs: 8g, Net Carbs: 5g, Fats: 9g, Protein: 3g.
