Baba Ganoush with Pita Chips | Transform oven-roasted eggplant into a creamy snack — homemade baba ganoush! Whether you want a simple appetizer, or even a unique sandwich spread, this easy baba ganoush dip makes a perfect savory bite any time of the day. Serve with oven-baked pita chips or even chopped vegetables as a healthy finger food on game or spread some onto crackers as an afternoon snack! Baba ganoush even makes a tasty pizza topping! Great for a packed lunch or picnic.
For Baba Ganoush 2 medium eggplants 2 teaspoons + ½ teaspoon olive oil, divided and extra for serving 2 peeled garlic cloves 3 tablespoons tahini 2 tablespoons Kikkoman® Rice Vinegar 4 large mint leaves 1 teaspoon kosher salt ¼ teaspoon black pepper 1 tablespoon chopped mint 1 teaspoon za’atar (optional)
For Pita Chips 4 pita rounds 4 teaspoons olive oil
Preheat oven to 425°F and line a large baking sheet with parchment paper. Slice eggplants in half lengthwise and use a fork to poke several holes in the flesh. Drizzle with 2 teaspoons of olive oil.
Roast for 20 minutes. Using tongs, flip each eggplant and roast for 25 minutes longer. Toss garlic cloves in half teaspoon of olive oil and add to baking sheet with eggplant during the last 10 minutes of roasting. Cool at room temperature for 15 minutes.
In the meantime, reduce oven temperature to 400°F. Slice pita rounds into triangles and place in a large mixing bowl. Drizzle with 4 teaspoons of olive oil and spread out on baking sheet. Bake for 15 minutes or until golden brown and crisp.
Scoop flesh out of eggplants and discard skin. Add eggplant flesh, garlic, tahini, rice vinegar, mint, salt, and pepper to a food processor and blend until smooth and creamy.
Transfer baba ganoush to a serving bowl and top with an additional drizzle of olive oil, za’atar and chopped mint. Serve with pita chips.