Description
Ina Garten’s Eggplant Dip, also known as Baba Ganoush, is a creamy and smoky dip made from roasted eggplant, garlic, lemon juice, and tahini. It’s a staple in Middle Eastern cuisine and is often served with pita bread or raw vegetables. The roasted eggplant provides a rich, velvety texture, while the other ingredients add depth and brightness to the dish.
Ingredients
Scale
- 2 medium eggplants
- 2 cloves garlic, minced
- 1/4 cup tahini
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Pita bread or vegetables for serving
Instructions
- Roast the Eggplants: Preheat your oven to 400°F. Prick the eggplants with a fork and place them on a baking sheet. Roast for 45-50 minutes until the skins are charred and the eggplants are soft.
- Cool and Peel: Let the eggplants cool slightly, then peel off the skins and discard them.
- Mash the Eggplant: In a bowl, mash the roasted eggplant flesh with a fork until smooth.
- Mix the Ingredients: Add the minced garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper. Stir until well combined.
- Adjust Seasoning: Taste and adjust seasoning as needed, adding more lemon juice or salt to taste.
- Serve: Transfer the dip to a serving bowl, drizzle with olive oil, and garnish with chopped parsley. Serve with pita bread or fresh vegetables.