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Babaganoush

Yields6 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Babaganoush - A crowd pleasing vegan dip!

 2 Eggplant
 1 tsp Salt
 Olive Oil
 6 tbsp Tahini - heaping
 ¼ cup Lemon Juice
 6 Cloves of Garlic
 ½ tsp Seven Spice (Lebanese)
 1 pinch Black Pepper
 Scallions for Garnish
 Pitas for Dipping
1

Set your broiler to high.

2

Thinly slice the eggplants, brush both sides with olive oil and season with salt and pepper. Lay them in a single layer on a baking sheet lined with foil.

3

Broil for 5-7 minutes, until golden brown. Then, flip and broil for an additional 5-7 minutes. They should be golden brown on both sides.

4

While the eggplant broils, add the Tahnini, salt, lemon juice, and garlic to the food processor and puree on high until thoroughly mixed.

5

Take the eggplant out of the broiler and stack them onto two new pieces of foil, one for each eggplant.

6

Wrap them up tightly so they can steam and let them rest for at least 10 minutes.

7

After they have steamed, peel the skin off of the eggplants and add them, along with the seven spice, to the food processor with the Tahini mixture.

8

Puree on high until smooth. Taste it and add salt if needed (each eggplant is a different size and may need additional salt). Add to a bowl and garnish with chopped scallions.

9

Serve with warm pitas for dipping.

Nutrition Facts

Servings 0