July 11, 2022
True Lemon Babaganoush
True Lemon Babaganoush
Rated 5.0 stars by 1 users
Category
Dip
Servings
5
Prep Time
10 minutes
Cook Time
45 minutes
This eggplant dip is a cool and refreshing appetizer or snack.
True Citrus
Ingredients
- 4 large eggplants, whole
-
5 packets True Lemon
- 4 tablespoons tahini
- 3 cloves garlic, peeled
- 1/2 teaspoon salt
- Fresh chopped parsley, for garnish
Directions
- Leaving the eggplants whole, pierce each side with a fork. Place in the oven at 450 degrees and roast for about 30-45 minutes, turning them over 2-3 times. The outer shell will be blackened or charred, and the inside will be soft when it's cooked through.
- Set aside to let cool, then cut eggplants lengthwise and scoop out the pulp. Add pulp to a large mixing bowl.
- Using a mortar and pestle, crush the garlic with salt to form a paste. If you don't have a mortar and pestle, this can be done carefully with a knife and cutting board, but mashing them together.
- Add the True Lemon and tahini to the garlic paste, and mix to combine. Combine into the eggplant mixture, and use a hand mixer to combine. Gently beat until it has a smooth consistency.
- Garnish with chopped fresh parsley. Serve at room temperature.
Recipe Note
Adapted from Mediterranean Food Recipes.