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Mediterranean Roasted Eggplant Dip "Baba Ganoush" (Vegan+GF)

A fancy yet simple dip that is great with chips, crackers, and veggies.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 - 6 servings

Ingredients

  • 1 medium-large eggplant washed
  • 2 cloves garlic
  • 2 tablespoons tahini
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cumin
  • sea salt & black pepper to taste

Instructions

Preheat oven to 400 degrees F (200C) and line a baking tray with foil or parchment. Bake the eggplant whole for 30-40 minutes until the skin begins to look wrinkled and darkens. Remove from oven and cool until able to handle it.

Peel off the skin of the eggplant and cut off the stem. Then place the rest into a blender or food processor and add the other ingredients. Pulse until smooth and it's ready to serve.

Store in an airtight container if saving.