This dip is part of my gateway recipes, where I take an ingredient that someone does not like and gives them a way to hopefully ease into enjoying it. Picky eaters are always welcome at Concord Kitchen! By gently blending the eggplant with delicious spices, aromatics, and some tahini and yogurt, anyone against the texture of eggplant will have the opportunity to enjoy the delicious flavor!
One key here is lots of lemon zest and juice – you really want that citrusy bite to balance the smoky paprika, earthy tahini, and meaty eggplant.
To be honest, I’m not sure what makes an eggplant dip a traditional babaganoush – this has many of the classic ingredients but may or may not be considered babaganoush. But it tastes very close to the ones I’ve had at restaurants. Try it, I think you’ll love it!
Eggplant Dip (Babaganoush)
Equipment
- food processor
Ingredients
- 1 eggplant
- ¼ cup tahini
- 2 T greek yogurt
- 2 small cloves garlic
- 2 T olive oil
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- Zest of 2 lemons
- Juice of 1 lemon
Instructions
- Preheat oven to 425
- Poke holes in eggplant, place on baking sheet, and lightly drizzle with olive oil
- Bake until eggplant is wrinkly, charred, and soft (sounds unappealing, but it means it's very creamy and delicious inside!)
- Slice open eggplant and allow to cool completely
- In a food processor, combine the inside of the eggplant with all other ingredients until smooth. Should not take much – don't want to overblend.
- Serve warm or cold with a drizzle of olive oil and sprinkle of more smoked paprika and pita chips or flatbread