ramyaramesh3007A close competitor of the great and famous HUMMUS – This roasted eggplant dip is for any smoky and feisty dip lover.
My hummus obsession didn’t die for years until I found its underrated but savoury & smoky cousin – Baba Ghanoush! Most of the smokey flavour comes from roasting the eggplant and the creaminess comes from sesame seed paste, also known as tahini.
This dip is also 100% gluten free and made from wholefoods only like fresh brinjals, sesame seeds, and whole spices like smoked paprika and freshly ground cumin.
I have omitted raw garlic to make this recipe more allergen friendly, but feel free to add in a clove or two for an extra boost of flavour!
Baba Ghanoush (Roasted Eggplant Dip)
A close competitor of the great and famous HUMMUS – This roasted eggplant dip is for any smoky and feisty dip lover.
Servings: 4
Equipment
- 1 Baking Tray
- 1 High Speed Blender
- 1 Bowl
Ingredients
- 2 medium brinjals
- 1/2 tbsp olive oil
- 1 lime
- 1 tbsp tahini
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1/4 tsp black pepper
- salt
Toppings
- Olive Oil
- Smoked Paprika
- Coriander
Instructions
- Preheat oven to 200C.
- Halve 2 medium brinjals (or 1 huge brinjal) and spray with olive oil. You can choose to omit the oil if you are making this recipe oil free.
- Roast the brinjals for 30 minutes.
- Scrape the flesh and leave the skins* out. Combine roasted eggplant into a blender with lime, tahini, smoked paprika, cumin powder, black pepper and salt.
- Blend until a thick mixture is formed. Transfer contents into a bowl and make a dent or a depression in the dip with a spoon. Top with some olive oil, smoked paprika and coriander.
Notes
- This recipe is 100% gluten free.Â
- You can omit olive oil completely if you’re making this recipe oil free.Â
- You can choose to include the skins while blending the mixture to keep this recipe low waste. Blend the skins first, followed by the rest of the ingredients.Â