Eggplant Dip
Eggplant Dip (Baigan Choka) Baba Ganoush Recipe is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.
If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.
Ingredients:
- 1 eggplant
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- Olive oil
- Chopped fresh parsley or mint for garnish (optional)
Instructions:
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- Preheat the oven to 400 degrees F.
- Slice the eggplant in half lengthwise and place cut-side-down on a baking sheet. Roast in the oven for 30-40 minutes, or until the eggplant is soft and the skin is wrinkled.
- Allow the eggplant to cool slightly, then scoop the flesh into a food processor or blender.
- Add the tahini, garlic, lemon juice, cumin, salt, and pepper to the food processor or blender with the eggplant.
- Process until the dip is smooth and creamy.
- Transfer the dip to a serving dish and drizzle with olive oil.
- Garnish with chopped parsley or mint, if desired.
- Serve the dip with pita chips, vegetables, or crackers. Enjoy!
Helpful Tips
- Dress the salad close to serving time when possible.
- Keep the fresh ingredients cut evenly so the dish stays balanced.
- Taste before serving and adjust acidity or seasoning if needed.
FAQ
Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.
Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.
Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.
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Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 444 kcal |
| Fat | 36.8 g |
| Saturated Fat | 5.2 g |
| Carbohydrates | 37.9 g |
| Protein | 15.6 g |
| Sodium | 2049.1 mg |
| Cholesterol | 0 mg |
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