Fire-Roasted Eggplant Dip Recipe (Baba Ganouj)

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  • baba ganouj eggplant dip recipeBaba Ganoush, a traditional Mediterranean eggplant dip, can be made as crowd-pleasing appetizer, nutritious snack, or even a light lunch. This Fire-Roasted Eggplant Dip recipe is so easy to make, and beats any store-bought kind you'll find out there! It's perfect for a healthy, game-day snack.

    Fire-Roasted Eggplant Dip Recipe (Baba Ganouj)

    This Fire-Roasted Eggplant Dip recipe is so easy to make, and beats any store-bought kind you'll find out there!

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    Published:
    Prep Time:
    Cook time:
    Servings: 4-6

    Ingredients:

    • large eggplants: 2
    • tahini (sesame seed paste): ¼ cup
    • large lemon: 1, juiced
    • garlic cloves, minced: 4
    • ground cumin: ½ teaspoon
    • paprika: ¼ teaspoon
    • dried coriander: ¼ teaspoon
    • sea salt: ½ teaspoon
    • chopped parsley: ¼ cup
    • sliced scallions, toasted pine nuts and a light drizzle of olive oil: for garnish

    Directions:

    Step 1: Individually wrap eggplants in tin foil.

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    Step 2: Place eggplants over burners (medium-high heat).

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    Step 3: After about 10 minutes (or until soft) flip eggplant over using tongs. Cook for another 10 minutes.

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    Step 4: Once eggplants have completely softened, transfer to a plate and allow to cool.

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    Step 5: In a medium sized bowl mix tahini, lemon juice, minced garlic, cumin, paprika, coriander, and salt together.

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    Step 6: Once eggplants have cooled, unwrap tinfoil and scoop out the eggplant flesh with a fork.

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    Step 7: Transfer eggplant flesh to a strainer.

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    Step 8: Once most of the liquid has been strained, add the eggplant to the tahini bowl. Add chopped parsley.

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    Step 9: Mix until well incorporated. (Optional: garnish with sliced scallions, toasted pine nuts and a light drizzle of olive oil). Serve with fresh pita bread, or pita chips.

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