Babaganoush - Creamy Eggplant Tahini Dip recipe

Babaganoush - Creamy Eggplant Tahini Dip

by Diana Opoti (@dianaopotieats)
Prep Time
15min
Cook Time
25min
Total Time
40min

A creamy and flavorful dip made from roasted eggplants and tahini, perfect for serving with bread or as a side for grilled meats.

Ingredients

6 Servings
(1 serving = approximately 1/6 of the total dip)
  • 2
    large eggplants
  • 1/4cup
    tahini paste
  • 2
    lemons, juiced
  • 2clove
    garlic, minced
  • 1/4tsp
    cumin powder
  • 1tsp
    salt
  • 1dash
    black pepper
  • 1tbsp
    olive oil for roasting and drizzling

How to make Babaganoush - Creamy Eggplant Tahini Dip

Roast the Eggplant

  1. Preheat your oven to 200°C (400°F). Generously rub olive oil over the cut side of the eggplants.

  2. Place them skin side up on a baking tray and roast for 20-25 minutes or until the skin is blackened and the flesh is soft.

Prepare the Eggplant

  1. Remove the roasted eggplants from the oven and cover with foil or a towel. Let them rest for 15 minutes to steam.

  2. Use a fork to scrape the softened pulp from the skin and discard the skin.

    Step 2.1: Use a fork to scrape the softened pulp from the skin and discard the skin
  3. In a bowl or food processor, combine the eggplant pulp, tahini, lemon juice, minced garlic, cumin, salt, and pepper.

    Step 2.1: In a bowl or food processor, combine the eggplant pulp, tahini, lemon juice, minced garlic, cumin, salt, and pepper
  4. Blend or mash to your desired consistency.

    Step 2.1: Blend or mash to your desired consistency
  5. Serve with toasted garlic bread, pita, or as a side for grilled meats. Drizzle with olive oil before serving.

    Step 2.1: Serve with toasted garlic bread, pita, or as a side for grilled meats

Tips & Tricks

  1. For a smokier flavor, you can grill the eggplants instead of roasting them.

  2. Adjust the amount of tahini and lemon juice to taste for a creamier or tangier dip.