Hummus might be the most popular Middle Eastern dip, but my absolute favorite dip is Babaganush. This garlicky roasted eggplant dip is best served with warm pita, but can be enjoyed as a topping on almost anything. Enjoy!
Babaganush
Prep time
Cook time
Total time
Author: Chef Eli
Cuisine: Middle Eastern
Ingredients
- 2 large eggplants
- Juice of two large lemons
- 4 garlic cloves
- 5 tbs mayonnaise
- 1 tbs EVOO
- 2 tsp salt
- Fresh dill and lemon wedge for garnish
Instructions
- Preheat oven to 375 degrees.
- Roast both eggplants whole on a baking sheet lined with foil for 45 minutes. Be sure to prick the eggplants with a fork a few times before roasting.
- Let eggplants cool. Then slice them lengthwise and scoop flesh out into a colander to drain for 30 minutes.
- Transfer the drained eggplant flesh into a food processor along with the garlic, mayonnaise, lemon juice (without seeds), EVOO, and salt. Pulse until all ingredients are well combined.
- Chill for at least 1 hour and garnish with dill and lemon wedge.
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