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Baba Gannouj

Classic Lebanese smoky eggplant dip with tahini and lemon

Section
Appetizers & Party Foods

Ingredients

  • 1 large eggplant, baked and softened
  • 2 garlic cloves, smashed
  • 1 tsp salt
  • ½ cup tahini
  • 1 lemon, squeezed

Directions

  1. Cook the eggplant (bake at 400°F until very soft, about 45–60 minutes), then let cool and drain off any liquid.
  2. In a food processor (Cuisinart), combine the eggplant, smashed garlic, salt, and lemon juice.
  3. Process for 1 minute.
  4. Add the tahini and process for one more minute until smooth and creamy.
  5. Taste and adjust seasoning. Serve with pita bread.