Roasted Eggplant Tahini Dip (Baba Ganoush) • Two Knives and a Pan
Roasted Eggplant Tahini Dip (Baba Ganoush) | Two Knives and a Pan. Perfect for dipping or topping, made with simple ingredients and flavorful roasted eggplants.
Ingredients
- 2 medium eggplants (2 lbs), halved lengthwise
- ⅓ cup extra virgin olive oil, plus more for serving
- 5 tsp kosher salt, divided
- 4 tbsp lemon juice (about 1 large lemon)
- 1 garlic clove, grated
- ½ cup tahini
- flaky salt, such as Maldon, for serving
- Aleppo pepper (optional), for serving
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