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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

Set your broiler to high.


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.


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.


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


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


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


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.


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.


Serve with warm pitas for dipping.

Nutrition Facts

Servings 0