Description
It’s time to mix up your usual hummus routine with this Herb Loaded Babaganoush. This super creamy, rich dip made from roasted eggplant, garlic, tons of fresh herbs and lemon juice, its the perfect weekday snack.
Ingredients
Scale
- 3 whole eggplant
- 1 head garlic
- 2 tbs extra virgin olive oil
- 1 large onion, diced
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 tbs fresh dill
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1 tsp sea salt
- 1/4 cup lemon juice (about 2 lemons)
Instructions
- Preheat your oven to 400 degrees. While the oven is preheating, if you have a gas stove, char the eggplant. You do this by lighting one of your stove burners on high and using tongs to hold the eggplant over the flame. Essentially, you’re roasting them like a marshmallow, turn the sides until all sides of the eggplant are slightly charred. You’ll see the skin start to darken and get hard. If you don’t want to hold the tongs the whole time, you can lay the eggplants on the metal guards that sit over the flame. Keep an eye on it and make sure the green tops don’t catch fire!
- When the eggplants are charred, place them onto a baking sheet. Slice the top off the head of garlic and make a little cup with a piece of aluminum foil. Place the head of garlic in the foil and drizzle with olive oil and sprinkle with salt and pepper. Wrap it tight in the foil and plan on the baking sheet with the eggplant. Bake the eggplant and garlic for 20 minutes. When the eggplants are done, they will just be starting to collapse in on themselves.
- While the eggplant and garlic are cooking, heat the olive oil in a small pan. Add the onion and cook over medium heat for 15 minutes until they are browned and caramelized. Remove the eggplant from the oven and let them cool for about 10 minutes until they’re cooled down enough to handle.
- Once the eggplant is cooled off, chop the green tops off and peel the skin. This part is really fun because the eggplants are really soft and meaty, use a paring knife if you need a little help but if they’re soft enough you can peel it with your fingers. Then chop the peeled eggplant into slices and place into a large food processor. Take the head of garlic and squeeze the bottom until all the roasted garlic is out of its shells, add the roasted garlic to the food processor with the eggplant.
- Add in the onions, cumin, paprika, salt, dill, parsley, mint and lemon juice and blend on high until the ingredients are thoroughly mixed. The sauce should be thick and creamy. If it needs a hint more tang add more lemon juice or just a splash of apple cider vinegar. Serve topped with a drizzle of olive oil and extra mint.