Baba ghanoush is a Mediterranean dish made with roasted eggplant, tahini, garlic, and lemon to create a rich and tangy dip. This versatile dip pairs wonderfully with pita, vegetables, or as a side dish for fish or chicken.
1: Preheat the oven to 425°F.
2: Cut small slits in the eggplant to let the steam out while it bakes.
3: Place the eggplant on a baking sheet and bake for 30-40 minutes, until the eggplant is tender and the skin is blackened.
4: Let the eggplant cool, then scoop out the flesh and place it in a food processor.
5: Add tahini, minced garlic, lemon juice, salt, and pepper, then blend until smooth.
6: Top the mixture with a drizzle of olive oil and dried mint leaves.
