Baba Ganoush Recipe - smooth, creamy, silky and flavorful cold Middle Eastern eggplant dip, that is easy to make and tasted amazing.
yield
time
8 servings
1 hr
Cut the eggplant in half vertically.Sprinkle with some sea salt (about 1 teaspoon) and let it sit like that for at least 15 minutes. Pat dry the liquid that the eggplant releases. This usually gets rid of its bitterness.
Cut 2-3 incisions along the length of the eggplant pieces, on the skin side, not cutting through the flesh.Drizzle the flesh side with olive oil.Place on a baking sheet, lined with foil, cut side down and roast for 40 minutes at 425 F or grill on high for 20 -30 minutes, until charred and smokey.
When the eggplant is cool enough to handle, scoop out the flesh and place in a food processor. Add 2 tbsp lemon juice, 1/2 tsp salt, 1 tbsp yogurt (optional), 1-2 garlic cloves, 2 tbsp Tahini. Pulse a few times until smooth. With the processor running on low, slowly add 1 tbsp olive oil.