Creamy and flavorful baba ganoush that is light on the tahini.
Course Appetizer, Side Dish, Snack
Cuisine Middle Eastern
Keyword Dip, Eggplant
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Resting Time 30 minutesminutes
Servings 5people
Equipment
Grill (if opting to grill the eggplant)
Food Processor
Ingredients
2-3purple eggplants2 if large, 3 if medium
1tbsptahini
2tbspmayo
1 1/2tbsplemon juiceapprox half a lemon
2clovesgarlic
2-3tspsaltkosher, start with 2 add if needed.
1/4tsppepperfreshly cracked
Instructions
Poke 2-3 small slits in the eggplant to prevent it from popping and to assist with cooking.
Preheat the grill, once hot put your eggplants on and close the lid. Every 10 minutes flip to prevent scorching the eggplant. Depending on how hot your grill is this should take roughly 20-30 minutes. If opting to roast, preheat the oven to 425°. Rotate every 10 minutes. In both scenarios the eggplant is done when it is soft and can be pierced with a fork or knife with ease.
Place eggplant in a bowl and let it cool to room temp. Once cooled peel away the skin, and cut off the tops. (The skin should peel away easily).
In a food processor, add all the ingredients and pulse until smooth. Either enjoy right away , or let the flavors develop by placing it in the fridge for a few hours.
Notes
No food processor? No problem! If cooked correctly you don't need a food processor to break down the eggplant. Using a fork combine all ingredients in a bowl.