In fancy terms, this Roasted Eggplant Dip recipe is Baba Ganoush. It originates in Mediterranian cuisine. At first glance, you might think it’s hummus, but hummus uses chickpea as the star of the show, whereas Baba Ganoush uses eggplant. If you like hummus, it’s highly likely you’ll love roasted eggplant dip.
The finish flavors for this dip are earthy, slightly sweet, and nutty. It’s great as a vegetable dip, on flatbread, or on crisped pita. For an epic presentation include it in your next crudité platter (a French appetizer made wholly from raw vegetables and dip, including celery, carrot, cucumber, baby corn, and broccoli).
There’s nothing complicated here. Just fantastic flavor. If you can make it a day or two ahead of your event, the flavors become richer. It keeps in the refrigerator for up to 5 days.
Roasted Eggplant Dip
- 2 pounds young eggplants
- 1/4 cup tahini
- 1/4 cup fresh squeezed lemon juice
- 1 tablespoon fresh minced garlic
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1 tablespoon chopped parsley (fresh)
- Put the oven rack in the middle position in your stove.
- Turn broiler on high heat.
- Line a baking sheet with parchment.
- Prick a few fork holes in each eggplant.
- Place them on the tray.
- Broil for 2 minutes on one side, then repeat on the other. Watch them carefully. They can burn quickly.
- Turning off the broiler, reduce the oven temperature to 375 degrees F.
- Roast for 25 minutes (they will be very soft).
- While the eggplants cook, mix all the other ingredients together in a bowl.
- Open the eggplants and scrape out the flesh. Make sure to remove any excess liquid.
- Mash the eggplant into the rest of the dip ingredients.
- You’re looking for a combination of smoothness and texture.