Lemon Garlic Babaganoush
Lemon Garlic Babaganoush is a Mediterranean Eggplant Spread enjoyed for breakfast, lunch, or dinner and typically served with freshly baked pita bread or as a side with meals.
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Lemon Garlic Babaganoush
Lemon Garlic Babaganoush is a Mediterranean Eggplant Spread enjoyed for breakfast, lunch, or dinner and typically served with freshly baked pita bread or as a side with meals.
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| Servings | Prep Time |
| 6servings | 20minutes |
| Cook Time | Passive Time |
| 1hour | 1hour |
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Ingredients
- 5medium eggplants
- 2-3 fresh garlic cloves, minced
- 4tablespoons lemon zest
- 6tablespoons olive oil
- 1teaspoon sea salt
- 1/2teaspoon freshly ground pepper
- 2tablespoons barberries
Instructions
- Score the eggplant and broil on a rimmed baking sheet for 1 hour, turning every 20 minutes.
- Remove the eggplants from the oven and let cool to the touch. Cut open the skin and spoon the meat into a colander to drain over the sink or a deep bowl for 30 minutes.
- Soak the barberries in hot water for 10 minutes while you prepare the babaganoush.
- Place the eggplant meat, olive oil, lemon juice, lemon zest, salt, and pepper in a medium bowl and mix with a fork until the flavors are well combined. Drain the barberries and add them to the dip. Stir to distribute the berries through the dip.
- Refrigerate for at least an hour before serving to infuse the flavors. Serve at room temperature or reheated with pita bread.
Recipe Notes
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com