Who else loves a good dip? They’re just so great to have as an appetizer for a meal, to share with friends or family, or to keep in the fridge to enjoy as a snack! I have always been a huge eggplant lover and love a good smoked eggplant Baba Ganoush, so I decided to try my hand at making it and it was so good! This recipe is vegan, nut free, gluten free, and refined sugar free!
If you’re not familiar with Baba Ganoush, it’s a mashed eggplant dip typically mixed with tahini, garlic, salt, and lemon juice. It originated in the Middle East and you might find variations with different spices or add-ins as the origin of Baba Ganoush is debated and is found in many different cultures and countries!Â
If you have extra time, cut your eggplant in half, use a knife to make a few slits in the skin, add salt over the skin and let it sit for 15-20 minutes so the bitterness of the eggplant comes out.Â
The key to this recipe is charring the eggplant, which you can do on the grill if you have one (I have yet to try this method) or if you have a gas stove, you simply smoke the eggplant right over the flame. If you plan to use the stove to char your eggplant, make sure that you have already roasted it. By charring your eggplant on the stove, it gives the eggplant a smoky flavor that comes through in the dip.
This dip takes some time to make as you need to first roast or cook your eggplant. I like to cut mine in half, place it on a tray with parchment paper, coat the white part with some olive oil and salt, and cook it skin side up until soft and tender! Once it’s cooked, you will then need to char it, with the skin side down on the fire. You will know it’s done when you see the skin starts to char and become black and you will start to smell the smoky flavor.
If you do not have a grill or gas stove, I recommend you first roast your eggplant in the oven, then broil it on high for 2-3 minutes.Â
If you have extra time, cut your eggplant in half, use a knife to make a few slits in the skin, add salt over the skin and let it sit for 15-20 minutes so the bitterness of the eggplant comes out.Â
After you char the eggplant, let it cool, and scoop out the flesh leaving the skin behind. Place the eggplant and all dip ingredients into a high speed blender or food processor and blend until smooth. Move the dip to a bowl and top it with za’atar (my favorite is this one from NY Shuk). Enjoy with some veggies or chips, add a scoop to a salad or use it on a toast or wrap.
Smoky Eggplant Baba Ganoush
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
- Food Processor
Ingredients
- 2 small eggplants, roasted and charred
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp tahini
- 1 garlic clove
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- 1/2 tsp pomegranate syrup
- za'atar to top
Instructions
- Preheat the oven to 400 degrees and line a baking tray with parchment paper.
- Cut the eggplant in half and make slits on the skin with a knife. Sprinkle salt all over the skin and brush with olive oil, then place on the parchment paper skin side up. Cook eggplant for 40-45 minutes or until flesh is soft and tender.
- If you are only using your oven, once eggplant is cooked, broil on high for 3-4 minutes.If you are using your gas stove, remove the eggplant from the oven and light one burner. Place the skin side of the eggplant onto the gas and cook until skin blackens and you start to smell a smoky flavor. Do this for all four halves.
- Remove eggplant from the stove, let it cool, then scoop out the flesh.
- Place all dip ingredients and eggplant flesh into a high speed blender or food processor and blend until smooth.
- Place dip into a bowl, sprinkle with za’atar (optional), and ENJOY!
