Creamy Roasted Eggplant Dip with Tahini
Roasted eggplant becomes a deliciously smooth and creamy dip (also known as baba ganoush) when blended with tahini, lime juice, and spices. Serve with crackers, vegetables, or as a sandwich spread!
Yield: 6 servings
Ingredients
- 3 small to medium eggplants
- 1/2 cup tahini
- juice of 1 lime
- 2 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 2 tablespoons chopped mint leaves
- 1 tablespoon olive oil (don't skip this)
- red pepper flakes for topping
Equipment
Instructions
- Preheat oven to 375 degrees F.
- Poke the eggplants all over with a fork and place on foil on a baking sheet, and roast for 45 minutes. Broil eggplant for 3 more minutes to get a little char on the skin. Let cool for about 10 minutes.
- Halve the eggplants vertically, scoop out the flesh and put it in a fine mesh strainer. Discard the skins.
- Press down on the flesh so that the extra moisture comes out of the eggplant. keep the flesh and discard the liquid.
- Then place flesh into a food processor or blender. Add tahini, lime juice, garlic, coriander, and salt. Blend until completely smooth, about 2 minutes. To serve, garnish with mint, red pepper flakes, and olive oil.
Notes
This recipe is lightly adapted from the cookbook, Vegetarian Heartland, by Shelly Westerhausen.