BABA GHANOUSH (EGGPLANT DIP)

Appetizers|Gluten-free|Vegan|Vegetarian

Ingredients

1 ¼ pounds Japanese eggplants (about 3 medium to large Japanese eggplants)*

1 teaspoon salt

6-8 tablespoons olive oil

2 tablespoons tahini

2 tablespoons Greek yogurt

2 tablespoons lemon juice

1 tablespoon white miso paste

1 large garlic clove, rough chopped

2-4 tablespoons water

Garnish:

½ teaspoon red pepper flakes

1 tablespoon fresh parsley, chopped

2-3 tablespoons crumbled feta

2-3 tablespoons olive oil

Pita chips and/or raw veggies for dipping

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil.

Cut the eggplants in half lengthwise and score the flesh side in a crisscross pattern with the tip of a knife. Do not cut all the way through the eggplant. Season them on the cut side with the salt and let sit for 30 minutes. Dab the moisture that was released dry with paper towels. Drizzle the cut side generously with olive oil and place them, cut-side-down, on the prepared baking sheet. Bake for 25-30 minutes until very tender when pierced with a fork.

Cut the stem end off the eggplant and discard. Place the roasted eggplants in the bowl of a food processor. Add the tahini, yogurt, lemon juice, miso, garlic, and 2 tablespoons of the water. Process until smooth, scraping down the sides of the bowl to incorporate everything into the dip. Add as much more water as needed to create a smooth ‘dippable’ consistency. Place in a bowl and chill for 20-30 minutes.

To serve, spread the eggplant dip on a plate in a layer about ½ – ¾” thick. Sprinkle the red pepper flakes, parsley, and feta over the top and drizzle with the olive oil. Serve pita chips and fresh sliced veggies on the side for dipping. So good!!

*You can also use Italian eggplants, but I would scoop the flesh out of the skin and discard the skin because it can have a bitter taste.