Eggplant Dip is very common in the lebanese cusinie also known as Baba Ghanoush. However, roasted eggplant is essential to an authentic indian cuisine. In india the inside of roasted eggplant are often used in vegetable stews and curries.
My smokey Eggplant Dip is a little fusion- it combines indian spices with the traditional lebanese recipe.
Baba ghanoush is one of my favorite things to order as a side dip with veggie sticks. It is not as heavy as hummus and as tasty! Just try the recipe.
It is super easy to make. But you have to prepare a little bit in advance as you need to roast whole eggplants in the oven and let them cool to prepare the dip. Roasting the eggplant had one benefit that is removes the usual bitter taste of the purple veggies while giving it a nice and smoky taste. Then simply combine the soft and juicy aubergine with tahini, lemon juice, garlic and other indian spicy flavors. It’s divine.
If you wonder about tahini? It's a middle eastern sesame paste - it is super healthy sesame paste made from 100% hulled seeds no sugar or anything added! You can get your in any good turkish store around the corner. Tahini is also great for salad dressings. I really love to make a lime -apple cider and - tahini dressing- it has a nice nutty and fresh flavor. I will give you the recipe on the next of my salad recipes.
Health benefits of Eggplant
ggplant is also known as aubergine - as you can also read here- Eggplant has a usual bitter taste and a very spongy texture. It comes from the so called nasunin an anthocyanin in the eggplants purple skin. It is a very powerful antioxidant which is very helpful to maintain our body cells healthy. Aubergine is high in fiber, potassium, vitamin C and vitamin B-6,
Baba Ghanoush is vegan, paleo, low carb, high in good fats - and simply delicious. I found the original recipe on smitten kitchen which is wonderful blog i think. You should check out their recipes too!
ALL YOU NEED:
Makes about 2 cups
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 teaspoon seas salt, I used my hand harvested lava salt from Iceland
- 6 tablespoons tahini
- 2 garlic cloves, peeled
- Juice of 1 lemon, plus more to taste, if desired
- One pinch of smoked paprika
- One pinch of cayenne pepper
- Pinch or two of ground cumin
- 2 tablespoons of fresh or dried parsley leaves
- Sesame seeds, I used black sesame seed and toasted them for garnish
Lets get roasted
Cut the eggplant open and spoon the flesh out
THIS IS HOW YOU DO IT:
- Heat the oven to 200°C and roast the eggplants for about 30 minutes until the eggplant is very tender. Don't be scared if the skin turns black it will give a nice and smoky flavour.
- Let eggplant cool, slice open and scoop out the flesh from the skin.
- In a food processor add the aubergine flesh, tahini, lemon, cayenne, cumin and 1 tablespoon parsley. Blend in short pulses until combined. Don't overdo as you want the dip to be coarsely chopped.
- Taste and adjust ingredients to your liking. I usually need more sea salt and lemon zest.
- Sprinkle with sesame seed and enjoy!