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.
Provided by Allrecipes
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 11.1 g, Cholesterol 2.8 mg, Fat 18.6 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 3 g, Sodium 210.8 mg, Sugar 2.5 g
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