Baba Ghanoush-ish Dip
Now, I know this recipe is not 100% authentic (hence the name), however, it is 100% delicious. This eggplant dip is great with pita, veggies, halloumi, or honestly on, or in absolutely anything. It's creamy and light and crazy addictive. If you can find or source the ingredients to make your own Middle Eastern spice mix, za'atar, please do. It's tasty as heck and adds a wonderful flavour. Also, a glug of olive oil over top is necessary, don't skip it.
Servings: 4
Calories: 267kcal
Ingredients
- 2 medium eggplants
- ¼ cup tahini
- ¼ cup mayonnaise
- 2 tbsp olive oil plus more for topping
- 1 clove garlic grated
- juice from ½ a lemon
- sea salt and black pepper to taste
- za'atar for topping (optional)
Instructions
- Preheat oven to broil at 500F.
- Place the eggplant on a baking tray and grill under the broiler for about 20 minutes, taking care to turn the eggplant regularly, until the skin is completely blackened and the eggplant is soft.
- Remove the eggplant from the oven and let cool until cool enough to handle.
- Remove the skin from the eggplant and discard.
- Put the eggplant in a sieve over a bowl and using a fork, break up the eggplant, encouraging it's juices to start releasing. Let it sit in the sieve and drain it's bitter juices for about 15 minutes.
- Once drained, add the eggplant to a blender along with the tahini, olive oil, mayo, garlic, lemon juice and sea salt and pepper to taste.
- Blend in pulses until the ghanoush is to your desired consistency. I like mine quite silky smooth but you can leave yours chunkier if you like.
- Transfer dip to a container and let rest in the fridge for at least one hour for the flavours to mingle.
- To serve, transfer the dip to a serving dish.Swirl the top of the dip with a spoon to make room for a healthy glug of olive oil and a sprinkling of za'atar.