Description
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.
Ingredients
- 1 medium eggplant, halved lengthwise
- ½ teaspoon kosher salt
- 5 ½ tablespoons olive oil, divided
- 1 bulb garlic
- ¼ cup tahini (sesame seed paste)
- 2 tablespoons lemon juice, or more to taste
- ¼ teaspoon ground cumin
- ⅛ teaspoon smoked paprika
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh parsley
- ½ teaspoon lemon zest
Instructions
- Sprinkle cut sides of eggplant with salt. Let stand for 20 to 30 minutes. Blot dry with paper towels.
- 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 5 mins
Servings: 6