Classic Baba Ganoush (Garlicky Eggplant Dip)
It’s early Fall and in the Northeast, that means it’s still the beautiful, luscious height of Farmer’s Market season. Any and all late summer veggies you can think of are wildly abundant. Including eggplants.
If you’re not a fan of eggplants, try again! I used to be with you.. eggplant wasn’t my favorite. But that’s because I was eating/prepping it all wrong. The Classic Baba Ganoush is one of the first things I ever tried after a CSA box overflowing eggplants.
The key is in slicing the eggplants and letting them drain a bit in a colander before preparing to pull out some of the bitterness. Then prep as you were planning to (see suggestions below!) and you’ll be amazed by the flavor and texture!
This Classic Baba Ganoush is super easy and requires very little other preparation. Only 6 ingredients and after broiling, you just blend and eat with lots of pita! It’s delicious as snack or on the side of a big snack platter dinner!
What to do with eggplant?
1. THIS Baba Ganoush! It’s super easy and delicious!
2. Minimalist Baker’s Cashew-less Vegan Queso—this one’s a HUGE favorite in our house!
3. The Best Baked Eggplant Parm—best served with wine and a big bowl of pasta!
4. This crazy delicious slightly healthy cheese sauce!
- 1/2 medium eggplant
- olive oil
- 2 tablespoon lemon juice
- 1 1/2 teaspoons tahini
- 1 clove garlic
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne
- parsley for topping
Slice eggplant into 1/4" rounds and place in a colander. Sprinkle with salt and let drain for 20 minutes. Rinse with water and dry each slice thoroughly.
Place eggplant slices on an oiled sheet pan and spray with olive oil. Broil for 4 minutes per side until soft in the middle. Remove eggplant from the oven and wrap in foil. Let rest for 10-15 minutes, then peel each slice. Peel should come off easily.
Put eggplant in a blender with lemon juice, tahini, garlic, cumin, salt and cayenne. Blend on high for 1 minute until smooth. Sprinkle with parsley and serve with pita.