This very tasty aubergine dip is a classic in Lebanese cuisine. It is often use to eat with pita or any sort of toasted bread, which I love. But I also used some of the dip in a pasta dish that I was making. Be creative in your use of baba ganoush.
Ingredients:
For the tahini:
1 cup of sesame seeds
1/2 cup of olive oil
For the baba ganoush:
3 medium sized eggplants
1/2 cup of tahini
1 tbsp of cumin
1/3 cup of greek yogurt
4-5 garlic cloves
salt to taste
Keep in mind that if you want this dip to be vegan, just keep the yogurt out. Or use a vegan yogurt.
To get things started, bake the eggplants in a 350 degrees F oven for about 30 minutes. Poke some holes or make a slit to let the steam escape. Once they are done baking, peel them and take the seeds off.
Put all the ingredients in a blender. In the video I put the garlic whole, but it best to use a garlic presser or chop them finely and put them in the blender. Pulse all the ingredients in the blender until they all come together into a coarse texture. It’s not great to blend it finely, but if that’s what you want, then do so.
Enjoy
Thank you for your time!
