While hummus tends to get all the healthy dip attention, babaganoush is my favorite go-to dip. I was a waitress at a Turkish restaurant in college and that is where I first fell in love at first dip. Made from eggplant, babaganoush is similar in texture and ingredients to hummus, but its smoky flavor sets it apart, and because it is made with eggplant instead of chickpeas, it is lighter.
My kids love babaganoush, especially when spread on pita bread. It is great for dipping basically any cut vegetables. It also tastes pretty solid just being spooned into your mouth. People often have the impression that it is difficult to make babaganoush, but that is just not true. In traditional recipes, the eggplant is typically grilled, but access and time make this a barrier for many.
Instead, set your oven to broil, and lay the eggplant on a baking tray. Poke several holes in the eggplant (to prevent its explosion) and broil the eggplant until its skin is charred. Flip the eggplant several times so that it is charred all over. Depending on the size of the eggplant, this will take about 20 to 30 minutes, and when the eggplant caves in, you know it’s ready for pureeing.
There is really nothing difficult about this dish, though you will need tahini, which may or may not be readily available depending on your location. If not, the internet is a good source or you can grind a 1/2 cup of sesame seeds in a food processor with 1 to 2 tablespoons light-tasting olive oil until smooth. Store the tahini in an airtight container refrigerated for a month or more.
Oven-Roasted Babaganoush
This is a super easy dip that you can make with just minutes of hands-on work time. Be sure to let the eggplant cool after cooking to all for easy handling.
Ingredients
- 1 large globe eggplant
- 2 garlic cloves, peeled
- Juice from 1 lemon
- 2 tablespoons tahini
- 1/4 cup olive oil
- Salt
- Paprika, for serving
Directions
- Step 1 Heat the broiler to high.
- Step 2 Place the eggplant on a baking sheet. Pierce with a fork 3 to 5 times and place the baking sheet under the broiler. Cook the eggplant for 15 minutes on each side or until the skin is charred all around. Remove from oven and let cool to touch over a colander.
- Step 3 Remove the flesh from the skin, letting all the juices drip out of the colander and transfer the flesh to a food processor. Add the garlic and lemon juice. Pulse to combine. Add the tahini and pulse to combine. With the food processor running, stream in the olive oil. Season with salt and serve. Process until smooth. Sprinkle with paprika to serve with crackers, vegetables, or as a spread.
