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Leah_Williams

Eggplant Dip Recipe - Baba Ghanoush

by ‎01-24-2015 06:41 PM - edited ‎04-19-2016 05:18 PM

Eggplant Dip -- Baba Ghanoush

 

 

I really love eggplant, and this easy to make Mediterranean classic is one of my favorite ways to enjoy it. Baba ghanoush is great as a dip with vegetables, sliced bread or my personal favorite, crispy pita chips. I make it in minutes with my Vitamix. Here’s the recipe. I hope you like it as much as I do.

 

Enjoy!

 

Ingredients:



    • 1 large eggplant

 

    • 1 tablespoon olive oil

 

    • 1 tablespoon Tahini paste (ground sesame seeds) *found in the international food aisle

 

    • 2 cloves minced garlic

 

    • 1/2 lemon, juiced

 

    • salt and pepper to taste



Directions:

 

Preheat oven to 400F degrees

 

Sweat the eggplant -- cut it into 1/2 inch slices. Lay slices on baking sheet lined with paper towels, salt the eggplant liberally and let sit for 30 minutes. Remove eggplant and wipe away all excess moisture and dispose of paper towels.

 

Return eggplant to baking sheet (lined with parchment paper optional) and bake for 30 minutes or until the center is soft and the skin begins to shrink. Remove cooked eggplant and let cool.

 

To prepare in Vitamix:

 

Add eggplant, olive oil, Tahini, garlic, lemon juice, salt and pepper. Mix on low to desired texture.

 

Place dip in a bowl (I prefer Temp-tations) and serve with veggies, bread, crackers or chips.

 

 

 

 

 

 

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