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

By Monalisa Mehrotra  |  18th Mar 2016  |  
5 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 an aromatic, flavorful and delicious dish which is very much popular in Middle Eastern. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Fire Roasted Eggplant Dip - Baba Ghanoush is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Fire Roasted Eggplant Dip - Baba Ghanoush at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 15 minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Fire Roasted Eggplant Dip - Baba Ghanoush by Monalisa Mehrotra in step by step with pictures so you can easily learn how to cook the perfect Fire Roasted Eggplant Dip - Baba Ghanoush at your home without any difficulties. Fire Roasted Eggplant Dip - Baba Ghanoush is one of the representative dishes of Middle Eastern which you can serve in any special occasions.

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!
Reply