Small Batch Baba Ganoush

Course Appetizer

Cuisine American

Keyword appetizer for two, baba ganoush, eggplant dip, tahini dip

Prep Time 10

Cook Time 30

Total Time 40

Servings 2 servings

Roasted eggplant blended with tahini, garlic, lemon, and olive oil into a smooth, smoky dip.

Ingredients

1 (1-lb) eggplant peeled
4 Tbsp olive oil divided, plus ¼ tsp for top
½ tsp kosher salt divided
¼ tsp coarse black pepper
1 garlic clove
½ Tbsp lemon juice
2 Tbsp tahini
⅛ tsp ground cumin
1 Tbsp chopped parsley
Pinch optional smoked paprika

Directions

Heat the oven to 425°F. Cut the eggplant into 1-inch cubes.
Toss with 1 tablespoon of the oil, ¼ teaspoon of the salt, and the pepper. Spread on a rimmed baking sheet and roast for 25 to 30 minutes, stirring halfway through, until very soft.
Let it cool for a few minutes. Blend the eggplant in a small food processor with the garlic, lemon juice, tahini, the remaining ¼ teaspoon of salt, cumin, and 2 tablespoons of the oil. Add the last tablespoon of oil only if it needs loosening.
Pulse in the parsley. Spoon into a bowl, drizzle with the ¼ teaspoon of oil, and sprinkle with paprika, if you like.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; eggplant counted as raw eggplant (1 lb), chopped parsley counted as fresh parsley. Brands and portions vary, so use it only as an approximation.