Fire Roasted Eggplant Dip - Baba Ghanoush | How to make Fire Roasted Eggplant Dip - Baba Ghanoush

By Monalisa Mehrotra  |  18th Mar 2016  |  
5.0 from 1 review Rate It!
  • Fire Roasted Eggplant Dip - Baba Ghanoush, How to make Fire Roasted Eggplant Dip - Baba Ghanoush
Fire Roasted Eggplant Dip - Baba Ghanoushby Monalisa Mehrotra
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

4

1





About Fire Roasted Eggplant Dip - Baba Ghanoush Recipe

A creamy and really scrumptious dip from the Middle East, Baba Ghanoush, actually means Spoilt Dad in Arabic. I call it a much creamier companion to the hummus. My version of the Baba Ghanoush includes simpler ingredients, roasted eggplant, tahini, garlic and salt. For a more flavorful dip I use cumin, lemon and a little smoked paprika. Use this dip as a smart tidbit with lavash, vegetables, sliced bread or baked pita chips.

Fire Roasted Eggplant Dip - Baba Ghanoush is one dish which makes its accompaniments tastier. With the right mix of flavours, Fire Roasted Eggplant Dip - Baba Ghanoush has always been everyone's favourite. This recipe by Monalisa Mehrotra is the perfect one to try at home for your family. The Fire Roasted Eggplant Dip - Baba Ghanoush recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Fire Roasted Eggplant Dip - Baba Ghanoush is 15 minutes and the time taken for cooking is 30 minutes. This is recipe of Fire Roasted Eggplant Dip - Baba Ghanoush is perfect to serve 6 people. Fire Roasted Eggplant Dip - Baba Ghanoush is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Fire Roasted Eggplant Dip - Baba Ghanoush. So do try it next time and share your experience of cooking Fire Roasted Eggplant Dip - Baba Ghanoush by commenting on this page below!

Fire Roasted Eggplant Dip - Baba Ghanoush

Ingredients to make Fire Roasted Eggplant Dip - Baba Ghanoush

  • 2 large eggplants/brinjals
  • 4 tbsp of tahini
  • 5 tsp crushed garlic
  • Juice of 1/2 a lemon
  • 1/4 tsp cumin powder
  • A pinch of smoked paprika
  • 3 tbsp olive oil
  • Salt and Pepper to taste

How to make Fire Roasted Eggplant Dip - Baba Ghanoush

  1. There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored baba ganoush.
  2. For the stovetop method: Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Remove and cool
  3. For the oven method: Heat the broiler to high and arrange a rack in the middle. Split eggplants lengthwise and place cut side up on a baking sheet. Drizzle 1 tablespoon of the olive oil evenly over eggplant and broil until well browned.
  4. After about 15 to 20 minutes. Set aside until cool enough to handle. Carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard.
  5. Using your knife, mince the flesh until almost smooth. Scoop out into a bowl. Add the remaining ingredients to the bowl. Use a fork to stir well, breaking up any stringy pieces of eggplant, until the mixture is smooth and creamy.
  6. Adjust salt and pepper and you are ready to go.
  7. Drizzle with olive oil and garnish with a pinch of smoked paprika before serving.

My Tip:

To get a creamier texture you can use the food processor as well. Scoop out eggplant flesh and place in the bowl of a food processor fitted with a blade attachment. Add tahini, garlic, lemon juice, cumin and process until smooth. Season with salt and pepper.

Reviews for Fire Roasted Eggplant Dip - Baba Ghanoush (1)

Ananya Mohanty2 years ago

Lovely,...so yum!
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