Baba Ghanoush with Grilled Flatbread
This Baba Ghanoush is a deliciously smokey flavored eggplant dip that is so simple to make and the perfect plant based appetizer.
Servings 4 servings
Ingredients
- 1 eggplant
- 4 tbsp Tahini
- 2 garlic cloves minced
- 1 lemon juiced and zested
- sea salt
- flat leaf parsley chopped (for garnish)
- olive oil for garnish
- Flatbread 2-3 slices
Instructions
- Line a baking sheet with foil
- Take a fork and pierce the eggplant multiple times and place on the baking sheet
- Broil the eggplant in the oven until the skin is charred and the inside is soft (out 20 min)
- Remove from oven and allow to cool slightly
- Once cool enough to handle. cut off ends and peel skin away from eggplant
- Chop into chunks and then place in a fine mesh strainer over a bowl
- Press with a spoon to remove the liquid from the eggplant puree
- Spoon the eggplant puree (in the strainer) into a food processor
- Add lemon zest, lemon juice, tahini, and garlic and blend well
- Season with salt and transfer to a serving bowl
- Garnish with chopped parsley and drizzle with olive oil
- Grill the flatbread over an open flame on the stove until lightly charred
- Cut flatbread into wedges and serve alongside dip