Roasted Eggplant Dip (No Tahini!)

This roasted eggplant dip or baba ganoush made without tahini is a classic addition to any mezze platter.


Using a fork, pierce the eggplant all around the skin.

Place the eggplant in an air fryer basket, and air fry for 30 minutes at 375°F. The eggplant should be extremely soft to touch, and the skin should look shrivelled.

Remove the eggplant from the air fryer basket and transfer to a flat surface. Very carefully slit the eggplant down the middle to let the steam escape, and let the eggplant cool for 5-10 minutes.

Once the eggplant is warm/cool to touch, scoop out the meat of the eggplant. Add the eggplant to a food processor with the remaining ingredients, and pulse until you have your desired consistency.