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The smoky char of roasted eggplant meets the nuttiness of tahini and tang of lemon in this crowd-pleasing dip that’s reminiscent of classic baba ganoush. We finish the dip with sizzled garlic and a drizzle of heart-healthy olive oil.”
Ingredients
- 1 large eggplant (about 1 pound), cut into 1-inch cubes
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ cup whole-milk plain Greek yogurt
- 2 tablespoons tahini
- 2 teaspoons lemon juice
- ¼ teaspoon ground cumin
- ¼ teaspoon ground pepper
- 1 clove garlic, thinly sliced
Directions
- 1Preheat oven to 400°F.
- 2Toss eggplant, 2 tablespoons oil and ¼ teaspoon salt together in a large bowl. Spread on a rimmed baking sheet. Roast until the eggplant is very tender, tossing once halfway through, about 40 minutes. Let cool on the pan for 10 minutes.
- 3Transfer the eggplant to a food processor. Pulse until finely chopped, 8 to 10 pulses. Transfer to a medium bowl and stir in yogurt, tahini, lemon juice, cumin, pepper and the remaining ¼ teaspoon salt until well combined.
- 4Heat the remaining 1 tablespoon oil in a small skillet over medium-low heat. Add garlic and cook, shaking the pan occasionally, until the garlic is barely golden and starting to crisp, about 4 minutes. Transfer the garlic and oil to a small bowl and let cool for 2 minutes. Spoon over the eggplant dip.
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