Roasted eggplant dip, otherwise known as baba ganoush, has been a favourite of mine for as long as I can remember.
This roasted eggplant requires no tahini, but it's a blend of creamy, smokey, deliciousness. What's not to love?
– eggplant – garlic, lemon – mayonnaise, greek yogurt - salt, pepper
Roast the Eggplant Pierce the eggplant skin with a fork all around the eggplant, and drizzle with olive oil. In an oven preheated to 375 degrees.
Roast the Eggplant Roast the eggplant on a sheet pan for approximately 40-45 minutes, or until it is essentially, shrivelled up and mushy.
Scoop Out Eggplant Let the eggplant cool. Using a spoon, scoop out the meat from the eggplant skin. Put this meat either in food processor.
Blend the Ingredients Together Add the remaining ingredients to your food processor or immersion blender container, and blending everything together.
Season the eggplant dip heavily, with salt. Eggplant is quite bland, and using the right amount of salt will wake up all of the flavours in the dip.
SWIPE UP FOR FULL RECIPE!