Baba Ganoush (Grilled Eggplant Dip)
Smoky grilled eggplant whipped into a wonderful spread seasoned with za'tar and tahini. The perfect condiment for dipping pita bread, raw vegetables, or a wonderful sandwich spread.
Equipment
- Blender
Ingredients
- 2 eggplants (grilled or roasted in the oven)*
- 1/4 cup tahini
- 1/3 cup olive oil (plus additional for serving)
- 1 lemon juiced
- 2 tbsp za'tar
- 4 cloves garlic
- salt and pepper to taste
Instructions
- Poke holes in the eggplant with the edge of a sharp knife. (This is to prevent it from exploding in your grill or oven!).
- Grill or roast in the oven for approximately 40 minutes or until the eggplant is charred and begins to collapse. On the grill I like to keep the heat on the lower side around 300-350.
- Once the eggplant has cooked, remove the top and slice in half lengthwise. Scrape out the inner portions into a blender. Add the remaining ingredients and process until smooth.
- Before serving, drizzle with olive oil and top with additional za'tar. Baba Ganoush is wonderful served with toasted pita bread or chips, raw vegetables, or as a sandwich topping.
Notes
*I like to use two small to medium Japanese eggplant or fairytale eggplant. You can substitute one larger traditional eggplant instead.
*If roasting in the oven, cook at 400 degrees for about 45 minutes or until eggplant collapses.