Snack · 35 min · middle-eastern

Baba Ganoush with Pita Chips

✓ USDA-verified nutrition data

Ingredients

• 1 Eggplant
• 2 tbsp Tahini
• 1 tbsp Lemon juice
• 1 clove Garlic
• 1 oz Pita chips
• 1 tsp Olive oil

Steps

1. Heat the oven to 450°F (230°C). Prick the eggplant all over with a fork so steam can escape while it roasts.
2. Set the whole eggplant on a sheet pan lined with foil and roast 30 to 35 minutes, turning once, until the skin is wrinkled and the flesh feels completely soft and collapsed when pressed with tongs.
3. Let the eggplant cool 10 minutes, then slice it open and scoop the soft flesh into a fine-mesh strainer; let it drain 5 minutes so the dip isn't watery.
4. Add the flesh to a food processor with the tahini, lemon juice, and garlic clove, then pulse 8 to 10 times until creamy with a few small bits left — it shouldn't be baby-food smooth.
5. Taste and adjust salt now; the eggplant needs more than you think, so add 1/2 teaspoon at a time until it tastes bright.
6. Spoon into a shallow bowl, swirl the top with the back of a spoon, and drizzle over the olive oil.
7. Serve warm or at room temperature with the pita chips; it also keeps 4 days covered in the fridge and tastes better the next day.

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