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baba ganoush

Baba Ganoush (Eggplant Dip)

This traditional middle eastern dish is very impressive in taste and presentation without a lot of fuss. Pair it with raw vegetables for a tasty healthy snack.
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Course Appetizer, Side Dish, Snack
Servings 6

Ingredients
 

  • 2 Globe Eggplants (about 2 pounds)
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Tahini (Sesame Paste)
  • 1 Clove of Garlic Finely Minced or Pressed
  • 1⁄2 tsp Ground Cumin
  • 21⁄2 tbsp Lemon Juice Freshly Squeeze
  • 3⁄4 tsp Sea Salt
  • Cayenne Pepper
  • 1 tbsp Cilantro Chopped

Instructions
 

  • Preheat the oven to 375 F.
  • Cut the eggplant in half lengthwise and brush with olive oil.
  • Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes.
  • Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.
  • Combine the eggplant, remaining olive oil, tahini, garlic, cumin, 2 tablespoons of lemon juice, salt, and a pinch of cayenne in the work bowl of a food processor.
  • Pulse until the eggplant is smooth but retains some of its texture.
  • Allow the baba ganoush to sit for one hour at room temperature, then season it to taste with additional lemon juice, salt, and cayenne.
  • Toss in cilantro and serve with raw vegetables.