11 Summer Picnic Recipes That Travel Well

3/12 Previous Next

Baba ganoush dip is a smoky and creamy delight made from grilled eggplant, tahini, lemon juice, and olive oil. This flavorful Mediterranean dip is perfect for picnics, offering a healthy and delicious option that's easy to pack and share. Serve with fresh vegetables or pita bread for the perfect bite!

Ingredients (for 6-8 servings):

• 2 large eggplants (aubergines)
• 1/4 cup tahini
• 3 tbsp lemon juice (about 1 large lemon)
• 2 tbsp olive oil, plus extra for drizzling
• 2 garlic cloves, minced
• Salt and black pepper to taste
• 1/2 tsp smoked paprika (optional, for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Prick the eggplants a few times with a fork to allow steam to escape.
3. Place the eggplants directly on the grill and cook for 20-30 min. turning occasionally, until the skin is charred and the flesh is tender.
4. Remove the eggplants from the grill and let them cool slightly.
5. Once cooled, cut the eggplants open and scoop out the flesh, discarding the skin.
6. Place the eggplant flesh in a bowl and mash with a fork until smooth.
7. Add the tahini, lemon juice, olive oil, and minced garlic to the mashed eggplant. Mix until well combined.
8. Season with salt and black pepper to taste. Adjust the lemon juice and tahini to your preference.
9. Transfer the babaganoush to a serving bowl.
10. Drizzle with extra olive oil and sprinkle with smoked paprika and chopped fresh parsley for garnish. Enjoy!