Babaganoush is a very refreshing appetizer, very easy to make, and people will love it! It is one of my favorite Mediterranean dishes.
It’s similar to hummus but made with roasted eggplant instead of chickpeas, and you can use it as a dip or spread. This dish is vegan, gluten-free, and nut-free. Let’s try to make this recipe?
Babaganoush
Babaganoush is a very refreshing appetizer. It's great to have it ready in the refrigerator in case you need a snack. It’s also a great appetizer to serve if you have friends and family over. Trust me; they will love it!!
Ingredients
- 1 cup Eggplant pulp (roast 2 small eggplants)
- 10 oz lime juice fresh
- 1/4 cup tahini
- 1/4 tsp garlic fresh minced
- 1 1/2 tbsp olive oil extra virgin
- 1/4 tsp sea salt
Instructions
- Preheat oven to 380°F
- Wash the eggplants and put it directly on the oven rack (you can add aluminum foil on the bottom of the oven to protect it from dripping)
- Roast it for about 1 hour. The eggplants must look mushy at the end of the roasting time. If not, let it roast for a little longer
- Cool down eggplants for 30 minutes. Cut open, scoop the pulp into a bowl and mash it with a fork until it becomes a puree.
- Measure the amount of the pulp and only leave 1 cup in the bowl. If you have any leftovers, you can freeze it to use it next time.
- Add all the other ingredients together in the bowl with the eggplant pulp and mix it. Taste the babaganush before serving it to make sure it tastes right to you.
- Serve with veggies or Siete Tortilla chips.
