Fire Roasted Eggplant Dip - Baba Ghanoush | How to make Fire Roasted Eggplant Dip - Baba Ghanoush
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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.
Ingredients to make Fire Roasted Eggplant Dip - Baba Ghanoush
- 2 large eggplants/brinjals
- 4 tbsp of tahini
- 5 tsp crushed
- Juice of 1/2 a
- 1/4 tsp powder
- A pinch of smoked paprika
- 3 tbsp oil
- Salt and to taste
How to make Fire Roasted Eggplant Dip - Baba Ghanoush
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.