- Bettina Applewhite
Babaganoush: Mediterranean Eggplant Dip
Updated: Jul 6, 2020
Funny name but easy to make. Babaganoush is a creamy eggplant dip. It's easy to make. It's really just 2 steps. First roast the eggplants. Second scoop out the insides, leaving the seeds, and blending with tahini and seasonings in a food processor. Now that's something anyone can do.
I like making this dip because it's a vegetable! I mean you can't feel guilty about eating vegetables, right? The other great thing is that it gets better with time so it's a great make ahead appetizer. Or even great for potlucks.
I like to eat babaganoush with whole wheat pita bread or spread it on sandwiches instead of mayo. This recipe uses cumin and a little bit of Greek yogurt for a creamier texture.
I had big plans of great adventures around the world this year. I was hoping to get some authentic babaganoush during my travels. Right now all of that is on hold until everything clears up. Until then you can definitely have your own world adventures in your home.
Serves 6 - 8 as an appetizer
2 large Eggplants
3 Tbsp Tahini
3 cloves Garlic, minced
2 Tbsp Plain Greek yogurt
Juice of 1 Lemon
1/4 tsp Cumin
1/4 Cup Olive Oil
Salt, to taste
1. Preheat oven to 400 degrees. Prepare eggplants by piercing all over with a fork so steam can escape. Roast eggplants for 1 hour or until center is soft when easily pierced with a fork.
2. Allow to cool until cool enough to handle with your hands. Once cooled. Peel the skin off the eggplants and discard the seeds.
3. Add the remaining eggplant flesh to the bowl of a food processor. Then add in the remaining ingredients. Puree until smooth. Dip can be eaten immediately but tastes great after a day. Serve with pita or fresh vegetables.