Eggplant dip, also known as baba ghanoush, is a creamy and flavorful dish that's perfect for any occasion. Made with roasted eggplant, tahini, garlic, lemon juice, and olive oil, this dip is both healthy and delicious.
It's easy to make and can be served with a variety of foods, making it a versatile addition to your recipe collection.
Why This Recipe Works
This recipe works well because roasting the eggplant brings out a smoky, rich flavor that forms the base of the dip. The combination of tahini and olive oil adds creaminess, while the garlic and lemon juice provide a zesty kick. The result is a perfectly balanced dip that is both smooth and flavorful.
You should make this recipe because it's not only delicious but also healthy. Eggplants are low in calories and high in fiber, making this dip a nutritious choice. Plus, it's versatile—you can serve it as an appetizer, a snack, or a side dish. Whether you're entertaining guests or just looking for a tasty treat, this eggplant dip is sure to impress.
Ingredients
Eggplant: The star of the dip, providing a smoky, rich flavor. You can use either globe eggplant or Italian eggplant. Substitute with zucchini if needed.
Tahini: Adds a creamy texture and nutty taste. You can substitute with Greek yogurt or sunflower seed butter for a different twist.
Garlic: Gives the dip a bold flavor. Fresh garlic is best, but you can use garlic powder in a pinch.
Lemon Juice: Adds brightness and acidity to balance the flavors. Lime juice can be used as a substitute.
Olive Oil: Enhances the smoothness and richness of the dip. You can substitute with avocado oil or sunflower oil.
Tips
- Roast the eggplant until the skin is charred for a smoky flavor.
- Let the roasted eggplant cool before peeling to make it easier to handle.
- Blend the dip until smooth for a creamy texture.
- Adjust the seasoning to taste after blending.
- Store the dip in an airtight container in the fridge for up to 3 days.
How to Serve
Eggplant dip is a versatile and flavorful addition to any meal. Its creamy, rich texture makes it a perfect spread or dip for various dishes. Serve it as an appetizer, a side dish, or even as a part of a larger spread.
- With Pita Bread: Serve the dip with warm, toasted pita bread for a simple yet delicious appetizer.
- As a Sandwich Spread: Use the eggplant dip as a spread in your favorite sandwich or wrap for an extra layer of flavor.
- With Fresh Vegetables: Pair the dip with an assortment of fresh, crunchy vegetables like carrots, cucumbers, and bell peppers for a healthy snack.
Similar Recipes
Eggplant Dip
Ingredients
- 2 large eggplants
- ¼ cup tahini
- 2 garlic cloves minced
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the eggplants with a fork and place them on a baking sheet. Roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Let the eggplants cool, then peel off the skin and scoop out the flesh into a bowl.
- In a food processor, combine the eggplant flesh, tahini, minced garlic, lemon juice, and olive oil. Blend until smooth.
- Season with salt and pepper to taste. Adjust the lemon juice and tahini as needed.
- Transfer the dip to a serving bowl and drizzle with a bit more olive oil if desired. Serve immediately or refrigerate until ready to use.
Nutrition
Notes
• Let the roasted eggplant cool before peeling to make it easier to handle.
• Blend the dip until smooth for a creamy texture.
• Adjust the seasoning to taste after blending.
• Store the dip in an airtight container in the fridge for up to 3 days.