Babaghanoush is a delicious Middle Eastern dip used in for all sorts of occasions, and for most meals of the day. The main ingredient for it is eggplant, which is treated in a way that gets transformed into a creamy, lush dip. This is the perfect dish to make and have in the fridge for a snack, to display at parties at the dip table, or even on the dinner table with a Middle Eastern feast. If your mouth is watering now, follow this recipe!
Instructions
- Put entire eggplants on a foil-lined baking sheet. Don’t cut it at all!
- Put the eggplants under the broiler and cook for 45-60 minutes. Turn them every 10 minutes or so. The eggplants should be completely tender.
- Pull the eggplants out of the oven and let them rest for 15 minutes until cool enough to touch.
- Carefully cut the eggplant in half and scoop out the flesh. Put the flesh in a strainer over a bowl and let the excess liquid drain off.
- Put the pulp into a food processor with garlic, lemon, tahini, and salt.
- As the machine is going, drizzle in olive oil. Taste as you go for seasoning.
- Serve alongside pita bread or vegetables!
