Roasted Eggplant Dip
For a Smoky Flavor, Lightly Char the Skins
You’ll notice in the recipe below that we ask you to turn the broiler on. This is so we canlightly char the outsides of the eggplant, adding a smoky flavor. After 5 minutes or so, we switch the oven from broil to bake and continue to roast the eggplants until softened.
See how soft the flesh gets after roasting?
Make a Double Batch
One of the best (and most annoying) things about baba ganoush is that while it tastes great right after making, it tastes even better after a day or two in the fridge.
We just do not have patience to wait that long and it’s unlikely there will be any leftover for us to save after making just one batch. So we make two. This way, we get the benefit of time, but still get to enjoy a whole batch the same day we make it.
Roasted Eggplant Dip
Prep time
Cook time
Total time
We like this dip rustic with some texture, not overly pureed. Because of this, simply mashing and stirring with a fork is all that’s needed to make it. You can make this in a food processor or blender. Be careful, though. It will become much smoother. We love serving this with homemade pita chips. Take a look below in the notes section for how to make them. One more thing, this gets even better after a day or two in the refrigerator. Our suggestion? Make two batches, you won't regret it.
Yield: 6 (1/3 cup) servings
You Will Need
- 2 medium eggplants (about 2 pounds or 900 grams)
- 1/4 cup (60 ml) tahini
- 1/4 cup (60 ml) lemon juice
- 2 to 3 garlic cloves, finely minced (see note)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon olive oil, optional
Directions
- Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.
- Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast.
- Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
- Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.
- Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.
- Split the eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins).
- Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.
Notes and Tips
1. Garlic: We enjoy the extra kick garlic gives here. The tahini stands up very well to the garlic. If you’re not sure you want to use three cloves, reduce it to two or even one clove.
2. Tahini: Tahini is a paste make from ground sesame seeds. You can find jars sold in most grocery stores. Look where international foods are sold. You can also buy it online or easily make it at home yourself.
3. How to Make Baked Pita Chips: Cut 2 to 3 pitas into wedges. Add to a baking sheet and bake in a 375 degree F (177 C) oven until lightly browned and crisp; 7 to 10 minutes.
2. Tahini: Tahini is a paste make from ground sesame seeds. You can find jars sold in most grocery stores. Look where international foods are sold. You can also buy it online or easily make it at home yourself.
3. How to Make Baked Pita Chips: Cut 2 to 3 pitas into wedges. Add to a baking sheet and bake in a 375 degree F (177 C) oven until lightly browned and crisp; 7 to 10 minutes.
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