Homemade Baba Ghanoush! Its an irresistible Lebanese dip made from roasted eggplants, puréed with tahini for the perfect nuttiness, lemon for some zest, and garlic for depth of flavor. Simple and traditional, yet delicious! Sprinkle with extra sesame seeds for garnish if you’re feeling fancy and you’re set with the ultimate spread!
Creamy Homemade Baba Ghanoush
- 2 large eggplants
- 1/4 cup smooth tahini
- 4 tbsp lemon juice
- 1 tbsp minced garlic
- 1/2 tsp salt
Cut the eggplants in half and grill with the cut side down for 20 minutes until soft. Scoop out the flesh and add to a mesh strainer. Let it drain for 10 minutes, stirring often to remove excess moisture. Place the egg plant into a food processor along with the rest of the ingredients and pulse until creamy and smooth. Serve and enjoy!
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