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Baba Ghanoush (A Mediterranean Style Eggplant Dip)

Baba Ghanoush (A Mediterranean Style Eggplant Dip)

Makes 2 1/2 cups



Preheat oven to 425 degrees Fahrenheit.

Pierce the eggplants in several places with the tines of a fork. Wrap them separately in aluminum foil and place on a baking sheet. Bake until soft, about 45 minutes.

Unwrap the eggplants; let stand until cool enough to handle. Halve them lengthwise; carefully remove the flesh, discarding the seeds and the skin.
Coarsely chop the eggplant flesh and place it in a medium bowl. Add the tahini, lemon juice, garlic, 2 tsp of parsley, Italian seasoning, mint, and salt and pepper; mix well.

Place the mixture in a serving bowl, drizzle olive oil over the top, and sprinkle with the remaining teaspoon of parsley and the cumin.

Serve at room temperature.

Notes: This dip makes a great vegan sauce for dipping veggies or pita bread. This is best if made a day ahead. Refrigerate until ready to serve. Bring to room temperature before serving.

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