Babaganoush Italian-style

Babaganoush is a traditional Middle Eastern dip made from eggplant, tahini, and various seasonings. However, this variation adds an Italian twist to the classic dip.

Ingredients

2 medium sized eggplants
2 garlic cloves, minced
2 tablespoons tahini
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh herbs (optional, for garnish)

Instructions

Preheat your oven to 400°F (200°C).
Cut the eggplants in half lengthwise and place them onto a baking tray lined with parchment paper. Roast the eggplants in the preheated oven for 25-30 minutes, until the flesh is soft and starting to split. Remove the eggplants from the oven and let them cool.
When the eggplants are cool, scoop out the flesh from the skin and into a bowl. You should have around 2 cups of eggplant flesh.
Add the minced garlic, tahini, olive oil, lemon juice, oregano, salt, and pepper to the bowl with the eggplant flesh. Mix everything together well until it forms a smooth dip.
Transfer the dip to a serving bowl and garnish with fresh herbs, if desired.
Serve with pita bread, crackers, or fresh vegetables.

Verdict

This Italian-style babaganoush is a tasty and unique twist on the classic dip. The added flavors of garlic, oregano, and lemon give it a fresh and tangy taste that complements the earthiness of the eggplant. It’s perfect for a party or potluck, and is sure to be a hit with anyone who tries it.

Serving Suggestions

For a more authentic Italian feel, serve the babaganoush with crispy breadsticks or crostini. You can also serve it with fresh vegetables like bell peppers, cherry tomatoes, and cucumber slices for a healthier option. It pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.