Roasted Eggplant Dip
This Roasted Eggplant Dip, is very similar to Baba Ganoush but with a (creamy) twist. It is 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.
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.