Easy Baba Ganoush
Appetizers, Sides
Ingredients
1 large eggplant, cut in half
Olive oil
1 tbsp plain yogurt
1 1/2 tbsp tahini
1 garlic clove
1 tbsp lime or lemon juice, more if you like
Salt and pepper
1/2 tsp to 1 tsp cayenne pepper (eliminate if you prefer mild)
1/2 tsp sumac, more for garnish
Toasted pine nuts for garnish
Parsley leaves for garnish
Directions
Preheat the oven to 425 degrees F.
Cut a few slits in the skin of the eggplant.
Sprinkle the eggplant flesh with salt and let it sit for a few minutes to “sweat out” it’s bitterness, then dab dry.
Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.
When the eggplant has cooled, scoop the flesh out and transfer to a food processor (discard the eggplant skins).
Add the yogurt, tahini, garlic, lime juice, and spices. Run the food processor until you achieve a nice creamy puree. Taste and adjust spices to your liking.
Transfer the baba ganoush spread to a small bowl. Just before serving, top the baba ganoush with a sprinkle of sumac, olive oil, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread.
Notes
You can make this recipe ahead of time, refrigerate in an airtight container (it is best served within 2 days, but will keep well in the fridge for up to 5 days). Before serving, bring the baba ganoush to room temperature.
For a more rustic dip, forgo the food processor and beat with a whisk or fork instead.
This recipe serves four, simply double the recipe for a larger party.