Baba ganoush is a smoky eggplant dip, popular in the Middle East. Traditionally, it involves roasting the eggplant directly over your gas flame. This can be messy, time consuming and will make your house smell like burnt eggplant for the rest of the day!
Instead, why not try this easy hack? Buy a jar of roasted eggplant and the hard part is already done. Simply mix the prepared roasted eggplant with tahini and a few other ingredients and you’ve got a delicious eggplant dip, ready to enjoy!
You don’t even need to use a food processor, meaning this is a one-pot job!
Enjoy your baba ganoush as part of a Middle Eastern inspired feast with salads, kebabs and fluffy pita. It’s also great in sandwiches or wraps.
Ingredients:
- 1 jar roasted eggplant
- 2 tablespoons tahini
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1/2 teaspoon salt
- 1/2 cup fresh flat leaf parsley, finely chopped
- 2 cloves garlic, minced (optional)
Instructions:
- Mix all ingredients (except the parsley) in a large bowl.
- Add 3/4 of the parsley and mix well.
- Place in a serving dish and top with the remaining parsley and a swirl of olive oil.
- Enjoy!
- You can keep any leftovers in an airtight container in the refrigerator and they will keep for up to 5 days.
