Go Back

Roasted Eggplant Dip and Spread Baba Ganoush Recipe

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3-4 large Italian eggplants
  • 2 cloves garlic, crushed
  • 2 teaspoon kosher salt
  • Juice from 1-2 lemons
  • 3 tablespoon tahini
  • Pinch cayenne pepper
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoon plain Greek yogurt
  • 2 tablespoon fresh parsley, chopped

Method
 

  1. Preheat oven to 450F. Roast eggplants, turning frequently until charred and very soft, about 1 hour.
  2. Cool, peel, and drain excess liquid from eggplants.
  3. Mash eggplant flesh with garlic and salt until creamy.
  4. Mix in lemon juice, tahini, olive oil, cayenne, and yogurt.
  5. Stir in parsley. Refrigerate 3-4 hours.
  6. Serve with pita chips and vegetables.