Eggplant Dip (Baba Ghanouj) Sure to Impress!

Ready to dip!

I love eggplant.  There are a number of ways I love to eat it, including right out of the oven with a little salt, pepper and butter or butter spray.  But  here’s a simple dip recipe that once the eggplants are baked takes only minutes to prepare and is sure to impress!  The popular MiddleEastern dip is called Baba Ghanouj. 

Ingredients:

2-3 eggplants (baked for 1hr at 350degrees and allowed to cool for several hours)

2  tablespoons  tahini

2 tablespoon olive oil

2-3  tablespoons lemon juice

1-2 tablespoons chopped garlic

sprinkle of garlic powder

salt to taste

Place all ingredients in your ninja or food processor- Blend for a few seconds.  That’s it!   The resulting dip should still be thick and chunky and ready to  dip in vegetables or pita chips.  I love to dip cawliflower in it, but it is often served with pita bread.  There are a number of variations you can try by including a little cumin and cayenne and more or less tahini and or olive oil, but everyone I have made this for has loved it!  The photo above has optional added olive oil on top afterwards, but doesn’t need it.   Plenty of flavor!  Enjoy!