I’ve been eating babaganoush since I could remember. It’s always been a staple dip at my shabbat meals. Chummus, Matbucha are great, but that creamy babaganoush texture is the perfect addition when I dip some freshly baked challah.

Choose the perfect eggplant: Firm but not rock solid. If you’re able to easily push through the eggplant, it’s too ripe.

Eggplant roasting tip: Add move olive oil half way through roasting. Eggplants absorb a lot of water and dry up quickly, so it’s always best to add more olive oil!

Babaganoush

Lindsaywess

This is the best Babaganoush recipe you will ever make!

You'll only need seven ingredients to make this healthy and flavorful dip.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 6

Equipment

• Baking Sheet
• Food Processor

Ingredients

  

• 1 eggplant
• 1 ½ tbsp tehina
• 1 tsp crushed garlic
• 1 tbsp lemon juice
• 3 tbsp olive oil
• parsley for garnish
• paprika for garnish

Instructions

 

• Pre-heat oven to 425° F.
• Slice your eggplant in half and cut 3 slits on the skin.
• Coat a baking sheet with olive oil and place your eggplants with the skin facing upwards.
• Brush the top of the skin with olive oil.
• Bake for 30 minutes. Remove and brush with additional olive oil, place back in the oven for 10 minutes.
• Scoop out the flesh of the eggplant and transfer to a blender or food processor.
• Add the tehina, crushed garlic, and lemon juice, blend together.
• Transfer to a plate and garnish with paprika, parsley, and olive oil.

Keyword Appetizer, Babaganoush, Dips, Eggplant, Kosher, Pita, Vegetarian