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.
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.
Servings Prep Time
6servings 20minutes
Cook Time Passive Time
1hour 1hour
Servings Prep Time
6servings 20minutes
Cook Time Passive Time
1hour 1hour
Ingredients
Instructions
  1. Score the eggplant and broil on a rimmed baking sheet for 1 hour, turning every 20 minutes.
  2. 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.
  3. Soak the barberries in hot water for 10 minutes while you prepare the babaganoush.
  4. 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.
  5. 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

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