We’re taking a trip to the Mediterranean with my go-to, easy, appetizer: Roasted Eggplant Dip. This recipe is suitable for any upcoming party or hosting event you may have planned!
Capturing the flavours of the mediterranean with typical spices of the region, roasted eggplant, and citrus, this this dip is a true crowd-pleaser. Also, it’s a great recipe if you are short on time. What takes the longest is to cook the eggplants in the oven, but you can do something else in the mean time!
I first learned about this dip when I used to work for a Lebanese restaurant in The Hague, the Netherlands. The restaurant is called Baladi Manouche and they make the best Manouches. You need to go try it if you are in the Netherlands!
What is Roasted Eggplant Dip?
This Roasted Eggplant Dip, is similar to Baba Ganoush, a savory and creamy dip originating from the Mediterranean and Middle Eastern cuisines. It features roasted eggplant as the star ingredient, imparting a smoky flavor and a silky texture to the dip. This dish is a popular appetizer or side dish enjoyed in various cultures, and its versatility makes it a favorite among food enthusiasts.
Here’s a breakdown of the key components and preparation of Roasted Eggplant Dip.
Key Ingredients:
Eggplant: The main ingredient, eggplant, is roasted to perfection to achieve a soft and smoky consistency.
Garlic: Adds a pungent and aromatic flavor to the dip.
Labneh: Makes it super creamy but feel free to substitute for full-fat greek yoghurt or tahini paste if you are vegan.
Olive Oil: Extra-virgin olive oil not only enhances the flavor but also contributes to the smooth and creamy texture.
Lemon Juice: Freshly squeezed lemon juice provides a zesty and citrusy kick, balancing the richness of the other ingredients.
Ground Cumin: Adds a warm and earthy flavor to the dip, complementing the smokiness of the roasted eggplant.
Fresh Parsley and smoked paprika: Used as a garnish, they add a pop of color and a hint of freshness.
How to make roasted eggplant dip? Here’s a step by step.
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Eggplants:
- Wash and dry the eggplants.
- Prick them with a fork to allow steam to escape during roasting.
- Roast the Eggplants:
- Place the eggplants on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 45-50 minutes, or until the skin is charred, and the flesh is soft.
- Alternatively, you can char the eggplants over an open flame on a gas stove, turning them occasionally.
- Cool and Peel:
- Allow the roasted eggplants to cool for a few minutes.
- Peel off the charred skin, leaving only the soft flesh.
- Drain Excess Liquid:
- Transfer the peeled eggplant flesh to a colander to drain excess liquid.
- Blend the Ingredients:
- In a food processor, combine the roasted eggplant, minced garlic, labneh/tahini, olive oil, lemon juice, ground cumin, salt, and pepper.
- Blend until the mixture is smooth and creamy.
- Adjust Seasoning:
- Taste the dip and adjust the seasoning to your preference. You can add more lemon juice, salt, or pepper if needed.
- Chill the Dip:
- Transfer the Roasted Eggplant Dip to a serving bowl.
- Cover and refrigerate for at least 1-2 hours to allow the flavors to meld.
- Garnish and Serve:
- Just before serving, garnish the dip with freshly chopped parsley.
- Serve with warm pita bread, crackers, or an assortment of vegetable sticks.
Serving Suggestions:
This Roasted Eggplant Dip is a very versatile dish that can be served as an appetizer, side dish, or a spread. It pairs well with various accompaniments, including pita bread, naan, crackers, or an array of fresh vegetables. The dip’s smoky and robust flavor profile makes it a delightful addition to any gathering or meal, delivering the taste of the Mediterranean in every bite.
Roasted Eggplant Dip as a Side Dish/Topping:
Check out this Lebanese bowl: Maghmour as a base, topped with the roasted eggplant dip (center), pomegranate seeds, kibbeh, stuffed grapeleaves, tabbouleh, spiced chickpeas, and labneh.
This bowl used to be my favorite dinner when I worked at the Lebanese restaurant.
You need to try it for your next dinner party.
aaaand please, let me know if you do to try it out.
Oh, and don’t forget to send me your #Lifestylemartina creations!
Other recipes you might like:
CREAMY ARTICHOKE-SPINACH DIP TO SHARE
EASY & QUICK LOADED NACHOS TO SHARE
My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina . You will find daily tips, quick recipes, personal content and pictures of my travel experiences. Looking forward to seeing you there!
Below, the full recipe of the Roasted Eggplant Dip! Enjoy.
Roasted Eggplant Dip
Ingredients
- 2 large eggplants
- 3 cloves garlic minced
- cup Labneh or full-fat greek yoghurt or 1/4c tahini paste if vegan.
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 teaspoon Paprika powder for garnish
- Fresh parsley for garnish
- Pita bread or vegetable sticks for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the eggplants.
- Prick them with a fork to allow steam to escape during roasting.
- Place the eggplants on a baking tray lined with parchment paper.
- Roast in the preheated oven for 45-50 minutes, or until the skin is charred, and the flesh is soft.
- Alternatively, you can char the eggplants over an open flame on a gas stove, turning them occasionally if you are short on time.
- Allow the roasted eggplants to cool for a few minutes.
- Peel off the charred skin, leaving only the soft flesh.
- Transfer the peeled eggplant flesh to a colander to drain excess liquid.
- In a food processor, combine the roasted eggplant, minced garlic, labneh/tahini, olive oil, lemon juice, ground cumin, salt, and pepper. Blend until the mixture is smooth and creamy.
- Taste the dip and adjust the seasoning to your preference. You can add more lemon juice, salt, or pepper if needed.
- Transfer the Roasted Eggplant Dip to a serving bowl.
- Cover and refrigerate for at least 1-2 hours to allow the flavors to meld.
- Just before serving, garnish the dip with freshly chopped parsley and paprika powder.
- Serve with warm pita bread, crackers, or an assortment of vegetable sticks.
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
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