Baba 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!
- 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
Step 1: Individually wrap eggplants in tin foil.
Step 2: Place eggplants over burners (medium-high heat).
Step 3: After about 10 minutes (or until soft) flip eggplant over using tongs. Cook for another 10 minutes.
Step 4: Once eggplants have completely softened, transfer to a plate and allow to cool.
Step 5: In a medium sized bowl mix tahini, lemon juice, minced garlic, cumin, paprika, coriander, and salt together.
Step 6: Once eggplants have cooled, unwrap tinfoil and scoop out the eggplant flesh with a fork.
Step 7: Transfer eggplant flesh to a strainer.
Step 8: Once most of the liquid has been strained, add the eggplant to the tahini bowl. Add chopped parsley.
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.