Turkish Eggplant Dip
This Turkish eggplant dip, also known as 'Baba Ganoush', is a smoky and flavorful dip made with roasted eggplant, tahini, garlic, lemon juice, and olive oil.
Ingredients - Serves 6
- Pita bread - For serving
- Pomegranate seeds - 2 tablespoons (for garnish)
- Parsley - 2 tablespoons, chopped (for garnish)
- Salt - To taste
- Olive oil - 2 tablespoons
- Lemon juice - 2 tablespoons
- Garlic - 2 cloves, minced
- Tahini - 1/4 cup
- Eggplants - 2 large
Let's Get Started
- Preheat the oven to 400°F (200°C).
- Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
- Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and discard.
- In a food processor, combine the roasted eggplant flesh, tahini, minced garlic, lemon juice, olive oil, and salt. Blend until smooth and creamy.
- Transfer the dip to a serving bowl and garnish with chopped parsley and pomegranate seeds.
- Serve the Turkish eggplant dip with pita bread or your favorite crackers.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 150
- Fat: 10g
- Carbs: 15g
- Protein: 3g
- Sodium: 200mg
- Sugar: 5g
