Roasted eggplant is one of my all time favorite vegetables, so I easily fell in love with baba ganoush the first time I tried it. Little did I know how easy it is to make your own!
With a few simple ingredients and my go to hand immersion blender, this recipe was smooth and ready for dipping, spreading and spooning.
I highly recommend a hand immersion blender over a full size blender for any dips or sauces. It’s always troublesome to make smaller quantities in a blender when the blades spin and just miss your ingredients because it isn’t full enough.
I like to keep it simple by using this hand immersion blender in a big mug or small bowl. Be sure to pulse your blending if you’d like to keep your dip a little chunkier too!
So bring on the eggplant this season! I’m ready to fill my fridge with a big ole’ bowl of baba ganoush for dipping with fresh veggies, slathering on sandwiches and topping salads.
Feel free to keep your baba ganoush in a covered bowl refrigerated for up to five days. In fact, I think it’s even tastier after a day or two when the flavors really meld.
BLACK SESAME BABA GANOUSH
Prep time: 1 hr
1 medium eggplant
2 tbsp tahini
1/2 lemon, juiced
2 garlic cloves, finely minced
1/4 tspn ground cumin
1/4 tspn pink Himalayan salt
1 tbsp chopped fresh parsley leaves
1 tspn olive oil
1. Preheat your oven to hi broil.
2. Half eggplant lengthwise and place on lined baking sheet. Pierce halves with a fork to help steam escape.
3. Broil for 2 minutes and flip for another 2 minutes.
4. Turn broiler off and heat oven to 375°F. Continue to roast eggplants for an additional 30 minutes.
5. While your eggplant roasts, mix tahini, lemon juice, garlic, cumin and salt in a small bowl with a fork and set aside.
6. Once your eggplants cool, add them to a large bowl with your tahini mixture. Use a fork to mash or gently pulse a hand immersion blender.
7. Let your baba cool before sprinkling with parsley and olive oil for serving. If you don’t let it cool, it will wilt your herbs!
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