Baba Ghanoush (Roasted Eggplant (Aubergine) Dip)

Name: Baba Ghanoush (Roasted Eggplant (Aubergine) Dip)
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 eggplant; 1 tbsp fresh lemon juice; 1 tbsp extra virgin olive oil; 2 tbsp tahini; 2 tbsp fresh basil; 1 tbsp fresh mint; 1 can green chili peppers (4 ounce); 0.5 tsp salt; 0.25 tsp fresh ground black pepper; 2 garlic cloves

Aubergine, tahini and basil come together in this Lebanese dip, with a kick of chilli, roasted in the oven. It comes to the table with pita wedges.

30 min · Serves 6 · Easy

Method

Start cooking mode

Time: Prep 30 min · 30 min total
Difficulty: easy

1
Preheat oven to 375°. Dice eggplant into about 1 inch cubes. Drizzle 1 tablespoon olive oil on a rimmed baking sheet. Toss diced eggplant with olive oil and bake for 20 minutes or until tender.
20 min
2
Add roasted eggplant and remaining ingredients to a food processor. Process until smooth. Serve with pita wedges.