This Lebanese-inspired eggplant dip, or baba ganoush, is a simple yet flavorful dish of eggplant, tahini, lemon, garlic, and spices and makes a great dip or spread. Made from simple ingredients that are keto, gluten-free, and vegan, it’s the perfect snack or appetizer to entertain a group with a variety of dietary restrictions.
- 2 books Eggplant
- 3 tablespoons Avocado oil
- ¼ cups tahini paste
- 3 tablespoons Lemon juice
- 2 cloves Garlic
- ½ teaspoon dried cumin
- ½ teaspoon Salt
- 2 tablespoons Freshly chopped parsley
Preheat oven broiler and set oven rack to middle position. Cover a baking pan with a sheet of parchment paper.
Trim the ends of the eggplants and quarter them lengthwise. Place skin side down on broiler pan and drizzle with half the avocado oil. Place the pan in the oven and roast for 15 minutes.
Remove the dish from the oven and flip the eggplant slices. Drizzle with remaining avocado oil. Return to the oven and broil for another 15 minutes. The skin of the eggplants should start to blister. Take out of the oven and let cool.
Once cool enough to handle, cut the roasted eggplant into bite-size pieces and drain the excess liquid, letting them sit in a mesh colander.
Transfer drained eggplant to a food processor and add tahini, lemon juice, garlic, cumin and salt. Blend until smooth. Pour into a bowl, garnish with parsley and serve.