Irresistibly smooth and smoky, this homemade Baba Ganoush is the ultimate middle eastern dip! Pair it with a veggie platter and some fresh pita chips for a light lunch or snack that you can whip up in under 15 minutes!
Baba Ganoush is a middle eastern dip that you might have had with pita. It’s similar to hummus in the sense that it’s a smooth, creamy dip, but instead of chickpeas it uses eggplant!
This homemade version incorporates a fire-roasted eggplant with some other simple ingredients for a dip of your dreams! Garnished with some high quality extra virgin olive oil (evoo) and served with pita chips and a veggie crudites, you just can’t go wrong!
HOW TO MAKE BABA GANOUSH:
- Roast The Eggplant! Place the eggplant, peeled garlic, and green chili on a large sheet of aluminum foil. Cut large slits into the eggplant to prevent it from bursting while roasting. Then, brush them with some olive oil and wrap them tightly in the foil. Roast for about 15 minutes directly on the stove until the eggplant is tender and the skin easily peels off.
- Peel! Transfer the roasted eggplant, garlic, and green chili to a cutting board. Peel off the eggplant skin and chop off the top of the green chili.
- Blend! add all of the ingredients into the food processor and blend until they form a smooth consistency that still has some texture. Add the yogurt as needed depending on how much water it has and the consistency you’re looking for.
- Garnish! Drizzle some extra virgin olive oil, sprinkle cayenne pepper and serve with a veggie platter and some pita chips.
Irresistibly smooth and smoky, this homemade Baba Ganoush is the ultimate middle eastern dip! Pair it with a veggie platter and some fresh pita chips for a light lunch or snack that you can whip up in under 15 minutes!
- 1 large eggplant (brinjal) , or 2 small eggplants
- 3 cloves garlic , peeled
- 1 medium green chili
- 1 tbsp tahini
- 3 tbsp hung curd or greek yogurt , as needed
- 1 tbsp olive oil
- 2 tbsp extra virgin olive oil , more for garnish
- 2 tbsp lemon juice
- 2 tbsp cilantro
- 1/2 tsp paprika
- salt , to taste
- black pepper , to taste
- 1/4 tsp cayenne pepper , for garnish
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Place the eggplant, peeled garlic, and green chili on a large sheet of aluminum foil. Cut large slits into the eggplant to prevent it from bursting while roasting. Then, brush them with some olive oil and wrap them tightly in the foil. Roast for about 15 minutes directly on the stove until the eggplant is tender and the skin easily peels off.
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Transfer the roasted eggplant, garlic, and green chili to a cutting board. Peel off the eggplant skin and chop off the top of the green chili.
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Then, add all of the ingredients into the food processor and blend until they form a smooth consistency that still has some texture. Add the yogurt as needed depending on how much water it has and the consistency you’re looking for.
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Garnish with some extra virgin olive oil and cayenne pepper and serve with a veggie platter and some pita chips!
- You can make this up to one day before serving and just store it in the fridge.
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