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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.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Keyword: baba ghanoush, meditarranean, middle eastern
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

  1. This recipe is 100% gluten free. 
  2. You can omit olive oil completely if you're making this recipe oil free. 
  3. 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.