Baba Ganoush (Roasted Eggplant Dip)

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I don’t like eggplant… at all.  Or so I thought.  Enter Baba Ganoush.  None of the weird eggplant texture and all smoky, roasted flavor thanks to the long roasting time and smoky spices.  We eat hummus frequently and this is a nice way to mix it up a little bit.  My favorite way to eat it is with cucumber slices but flatbread is good too.  Especially Naan.
And this is actually better made ahead of time, so it’s perfect to make a day or two ahead of time.

Baba Ganoush (Roasted Eggplant Dip)

1 medium eggplant
1/2 tsp kosher salt
2 garlic cloves
2 T lemon juice
1 T olive oil
1 T plain yogurt (low fat is fine)
1 T tahini paste
1/4 tsp smoked paprika
1/4 tsp cumin

Pierce the eggplant 6-8 times and place in a glass baking pan.
Roast at 375 degrees for 45 minutes, then turn over.  Continue baking for 45 more minutes.
Wrap pan with foil and set aside for 15-20 minutes.
Remover outer peel and any larger clumps of seeds in the middle.  Don’t worry about getting all the seeds, but the more seeds that are left in, the more bitter the dip will be.
Break up the eggplant and spread out in the pan. Sprinkle with salt and mix in.
Place in a fine sieve and let drain for 15-20 minutes.
Place in a blender with remaining ingredients and blend until smooth.
Chill (overnight is best) and serve.
If desired, drizzle with olive oil and sprinkle with additional paprika.
Serve with pita bread, pita chips, or cucumber slices.

Baba Ganoush (Roasted Eggplant Dip)

Ingredients

  • 1 medium eggplant
  • 1/2 tsp kosher salt
  • 2 garlic cloves
  • 2 T lemon juice
  • 1 T olive oil
  • 1 T plain yogurt (low fat is fine)
  • 1 T tahini paste
  • 1/4 tsp smoked paprika
  • 1/4 tsp cumin

Instructions

  • Pierce the eggplant 6-8 times and place in a glass baking pan.
  • Roast at 375 degrees for 45 minutes, then turn over. Continue baking for 45 more minutes.
  • Wrap pan with foil and set aside for 15-20 minutes.
  • Remover outer peel and any larger clumps of seeds in the middle. Don't worry about getting all the seeds, but the more seeds that are left in, the more bitter the dip will be.
  • Break up the eggplant and spread out in the pan. Sprinkle with salt and mix in.
  • Place in a fine sieve and let drain for 15-20 minutes.
  • Place in a blender with remaining ingredients and blend until smooth.
  • Chill (overnight is best) and serve.
  • If desired, drizzle with olive oil and sprinkle with additional paprika.
  • Serve with pita bread, pita chips, or cucumber slices.
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