A light and healthy Middle Eastern eggplant dip bursting with smoky flavor. This simple baba ghanoush recipes makes for a great appetizer.
Author: Christine Rooney
1 large eggplant
2 Tbsp . tahini
Juice of 1 lemon
1-2 cloves garlic
1/4 tsp . salt
1/2 tsp . smoked paprika
1 Tbsp . olive oil
1 package pita bread
- Heat the oven to 400 degrees.
- Line a baking sheet with foil.
- Cut the eggplant in half lengthwise and place on baking sheet flesh side down.
- Rub the bottom and sides of eggplant with olive oil to prevent sticking.
- Cut 10 or so slits in the flesh of each eggplant.
- Bake for 35-40 minutes or until soft.
- Scoop out the insides of the baked eggplant into a bowl and let cool completely.
- Add cooled eggplant, tahini, lemon juice, grated garlic, salt, and half of the smoked paprika to a food processor. Pulse a few times to blend. The dip should remain slightly chunky.
- Cut a few pieces of pita bread into triangles and arrange on baking sheet.
- Bake for 6-8 minutes or until slightly crisp.
- Scoop baba ghanoush into a serving bowl and add other half of smoked paprika on top.
- Arrange pita chips around the dip for serving.
- Recipe can be doubled to serve more people.
- Baba ghanoush stays fresh in the fridge for a few days if covered.