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Easy Babaganoush Recipe Oven You Must Try

I make babaganoush recipe, an amazing roasted eggplant dip. If you love hummus you're
going to love this, too.
Babaganoush Recipe Oven
Babaganoush Recipe Oven

Babaganoush Recipe Oven


  • 2 medium eggplants
  • 60 cc lemon juice
  • 60 cc tahini
  • 1 teaspoon olive oil (optional)
  • 3 garlic cloves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons chopped fresh parsley leaves


  1. I start by roasting eggplant place them onto a baking sheet 
  2. place them in several places with a fork to allow steam to escape then broil them a few minutes on each side 
  3. As the eggplants broil the skin darkens a little and begins to smell smoky adding lots of flavor to the dip.
  4. Then turn the broiler off switch the oven to 375 degrees and roast until very soft 
  5. About 30 minutes take them out of the oven and allow them to cool until easily handled.
  6. while the eggplant is cool we can put the dip together 
  7. Tahini is essential, here we use our own homemade version
  8. We also need a good amount of fresh lemon juice it brightens up the flavors in the dip
  9. Add the tahini and the lemon juice to a bowl then chopped up not one but three cloves of garlic.
  10. Though throw the garlic into the bowl with tahini and lemon then add some ground cumin and salt
  11.  Give everything a stir then set aside for a few minutes to allow the flavors to meld 
  12. when you're able to handle them split the eggplants and drain any excess liquid, that will only make the dip watery
  13. Scrape out the flesh and add to the bowl with tahini. it isn't the prettiest but wow does it taste good 
  14. Now just stir and mash the eggplant into the tahini mixture until somewhat smooth we like a little texture 
  15. allow the dip to cool to room temperature then stir in fresh parsley and drizzle the top with some olive oil
  16. Now grab some bread veggies or pita chips and enjoy
I hope you like this babaganoush recipe. Tankyou and happy cooking!

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