Lebanese eggplant dip (baba ghannouj) recipe

Recipe for lebanese eggplant dip (baba ghannouj) in our easy ethnic recipes collection. Eggplant dip is a favorite throughout the Middle East, where the eggplant is usually cooked over an open flame, giving the pulp a smoky flavor. Baking it directly on your oven rack will give the eggplant a similar flavor. Baba ghannouj makes a great party dip.

Recipe ingredients

• 1 large eggplant
• 2 cloves garlic, peeled and crushed
• 1 teaspoon salt
• Juice of 2 lemons, about 6 tablespoons
• 4 tablespoons tahini
• 2 tablespoons water, more if needed
• 4 tablespoons chopped fresh parsley for garnish

How to make lebanese eggplant dip (baba ghannouj)

• Preheat oven to 400 degrees F.
• Wash eggplant. Remove stem. Prick eggplant several times with a fork. Place directly on oven rack and bake for 30 minutes, or until very soft. Carefully remove from oven and cool.
• When eggplant is cool enough to handle, peel off skin. (*) Mash it in a medium bowl with a potato masher, or place in a food processor and process until smooth but not liquid.
• In a small bowl, crush garlic into the salt with the back of a spoon. Beat in lemon juice, tahini, and water. Stir into mashed eggplant. If baba ghannouj is too thick, add water 1 tablespoon at a time until mixture is a soft, creamy consistency.
• Divide mixture among four small plates or serve in one dish. Garnish with parsley. Eat baba ghannouj by scooping it up with pieces of pita bread.

(*) To peel the eggplant, cut a thin slice off the top and the bottom of the vegetable. Carefully make a thin slit lengthwise down the eggplant, just barely cutting through the skin.You should now be able to peel off the rest of the skin with your fingers.

Preparation time: 30 minutes
Baking time: 30 minutes
Serves 4

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