Sides

July 18, 2021

Super Simple Roasted Eggplant Dip

Super Simple Roasted Eggplant Dip

During this lockdown, vegetable shopping has been hit or miss, depending on availability as well as quality of the vegetables. I happen to get my hands on a very large beautiful eggplant and decided that it had been years since I last roasted an eggplant directly over the stove. And while directly roasting over an open flame does require some scrubbing of your stove when you’re done, the smokier flavor you get (vs. roasting in an oven) really makes a huge difference with your baba ganoush. I’ve got the recipe below, but do check out the little IGTV video I posted over on instagram. Muchof the recipe really comes down to taste and balance, so use my recipe as a guide but don’t be shy about adjusting your quantities to how you like things best! Enjoy!

Super Simple Roasted Eggplant Dip

Looking for an easy way to use up your eggplants? This smoky creamy Baba Ganoush is just what you need! Enjoy it with pita bread or frankly just on its own.

Author:

Shilpa Iyer

Prep:

20

min

cook:

40

min

total:

60

min

SERVING SIZE:

4

Ingredients

  • 1 large eggplant, charred over an open flame for approximately 30 minutes (rotating every 5 minutes). OR roasted in a 400F oven for approximately 45 minutes, rotating every 10 minutes.
  • 1 tsp cumin
  • 2 tablespoons tahini (start with 1 tablespoon and adjust as necessary).
  • 2 tablespoons lemon juice (or to taste). I would recommend that you start with 1 tablespoon and adjust as necessary.
  • 1/2 cup chopped parsley, divided
  • 1 glove garlic, minced finely
  • 2 pinches of salt (or to taste)
  • 1 tsp sumac
  • drizzle of olive oil.

Instructions

  1. Cut open the charred eggplant and scoop out the flesh into a bowl. Using a potato masher or fork, break down the flesh of the eggplant until it is relatively smooth. I like mine a little chunky, but it is up to you.
  2. Add the cumin, 1 tablespoon tahini, 1 tablespoon lemon juice, half of the parsley, salt and garlic. Mix thoroughly and check for taste. For the size eggplant that I used, I needed to add an additional 1 tablespoon of both tahini and lemon juice.
  3. Once the flavors are balanced, top with the remaining chopped parsley, sumac and drizzle with olive oil.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe

subscribe

Inspired to see more from my kitchen?

Get a fresh delivery of my latest recipes and more, straight to your inbox! (And a special cocktail you won't find on the blog!)

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Accept & Close