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Eggplant Dip (Babaganoush)

an easy, creamy, smoky dip that will pair perfect with any mezze spread!
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Prep Time 5 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Mediterranean
Servings 0

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
Keyword appetizer, babaganoush, dip, dip recipe, eggplant dip, smoked eggplant dip
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