Baba Ghanoush (Roasted Eggplant (Aubergine) Dip) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Baba Ghanoush is a dip similar to hummus made from eggplant. I discovered it when I was looking for a recipe to use up leftover eggplant. It's so different and SO good! Ingredients:
1 eggplant |
1 tablespoon fresh lemon juice |
1 tablespoon extra virgin olive oil |
2 tablespoons tahini (sesame-seed paste) |
2 tablespoons fresh basil |
1 tablespoon fresh mint |
1 (4 ounce) can green chili peppers |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 garlic cloves, minced |
Directions:
1. Preheat oven to 375°.
2. Dice eggplant into about 1 inch cubes. Drizzle 1 tablespoon olive oil on a rimmed baking sheet. Toss diced eggplant with olive oil and bake for 20 minutes or until tender.
3. Add roasted eggplant and remaining ingredients to a food processor. Process until smooth.
4. Serve with pita wedges.
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