Rating: 4.75 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Eggplant and garlic are roasted in the air fryer and then blended up into a rich, creamy baba ganoush dip that's a perfect party offering when served with pita chips.

Recipe Summary test

prep:
20 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle cut sides of eggplant with salt. Let stand for 20 to 30 minutes. Blot dry with paper towels.

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  • Preheat an air fryer to 400 degrees F (200 degrees C).

  • Brush cut sides of eggplant with 1 tablespoon olive oil. Cut off the top 1/4 inch from the garlic bulb, exposing the cloves. Brush cloves with 1/2 tablespoon olive oil and wrap bulb in aluminum foil. Place eggplant and garlic in the air fryer basket.

  • Cook in the preheated air fryer until eggplant and garlic are tender and eggplant is deep golden brown, 15 to 20 minutes. Remove and allow to cool, about 10 minutes.

  • Scoop flesh from eggplant and place into the bowl of a food processor. Add tahini, lemon juice, 4 cloves of roasted garlic (reserve remaining roasted garlic for another use), remaining 4 tablespoons olive oil, cumin, and paprika; pulse to a moderately smooth consistency. Top with feta cheese, parsley, and lemon zest.

Nutrition Facts

215 calories; protein 3.7g; carbohydrates 11.1g; fat 18.6g; cholesterol 2.8mg; sodium 210.8mg. Full Nutrition
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