Smoky Labor Day Baba Ghanoush
A perfect smoky appetizer for Labor Day. This creamy eggplant dip is easy to make and pairs perfectly with toasted pita and fresh vegetables. #LaborDayDip #HealthyBBQ #EasyAppetizer #SmokyEggplant
Equipment
- Baking Sheet
- Colander
Ingredients
Baba Ghanoush Base
- 2 medium Italian eggplants
- 1 head garlic plus 1 extra clove
- 4 tsp extra-virgin olive oil plus more for drizzling
- Kosher salt to taste
- freshly ground black pepper
- 3 Tbsp fresh lemon juice
- 1/4 cup tahini well stirred
Garnish & Serving
- 1 Tbsp fresh parsley chopped
- 1 pinch crushed red pepper flakes
- Toasted pita and chopped vegetables for dipping
Instructions
- Set an oven rack near the top and turn on the broiler. Slice the top off the garlic head, drizzle with 1 tsp. oil, and season with salt and pepper. Wrap it tightly in foil.
- Poke the eggplants all over with a fork. Place them and the foil-wrapped garlic on a large baking sheet lined with foil.
- Broil for 30-35 minutes, turning the eggplants occasionally, until the skin is completely charred and the flesh feels very soft when pierced with a knife. The garlic should be tender too.
- Let the eggplants cool for 10 minutes. Then cut them open, scoop out the soft flesh, and place it in a colander to drain for about 30 minutes (stir once halfway through).
- Transfer the drained eggplant to a large bowl. Squeeze in the roasted garlic cloves and add the lemon juice. Mash everything with a fork until smooth and well blended.
- Stir in the tahini, 1 Tbsp. olive oil, and grate in the fresh garlic clove. Mix well, then season with salt to taste.
- Spoon the dip into a serving bowl, drizzle with a little more olive oil, and top with parsley and red pepper flakes. Serve with warm pita and fresh veggie sticks.
Notes
Nutritional Information per serving:
Calories: 130 | Total Carbs: 9g | Net Carbs: 6g | Fats: 10g | Protein: 3g
Calories: 130 | Total Carbs: 9g | Net Carbs: 6g | Fats: 10g | Protein: 3g
