Baba Ghanoush (Roasted Eggplant Dip)
This rich and delicious Baba Ghanoush is a Middle Eastern classic and the perfect appetizer for any occasion! My version is creamy and indulgent with the addition of sour cream (or yogurt) and roasted garlic.
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 medium eggplants
- 3 cloves garlic (roasted (or 1 clove of raw garlic))
- 2 tablespoons lemon juice (or to taste)
- 2 tablespoons tahini (or to taste)
- ⅓ cup extra virgin olive oil (plus more for serving)
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground pepper (to taste)
- 2 tablespoons sour cream ((or greek yogurt))
- Chopped parsley or mint to garnish (optional)
Instructions
- 1
Preheat your oven to 450ºF degrees. Place the eggplants on a large baking sheet and roast, turning occasionally, until completely tender, about 1 hour. They should be incredibly soft and they will pop with an audible bang. Don't be alarmed! That is totally normal.
- 2
Remove eggplants from oven and wrap in foil for 15 minutes. Then, once eggplants are cool enough to handle, peel them, picking out any blackened flesh and seed pods, and place in a colander. Using a fork or a potato masher, press the eggplant against the colander to extract of any excess moisture.
- 3
Transfer the eggplant flesh to a food process and add all the remaining ingredients, except the sour cream and the herbs. Process until the desired consistency. Then, add the sour cream and pulse a few times to incorporate.
- 4
Transfer to a serving bowl, cover and refrigerate for at least one hour for the flavors to develop.
- 5
When ready to serve, bring to room temperature, then drizzle with olive oil and sprinkle the chopped parsley. Serve with pita bread, pita chips or vegetables for dipping. The dip can be stored in an airtight container in the fridge for up to 4 days.