Fire Roasted Eggplant Dip- Baba Ghanoush

26 February 2016
Roasted Eggplant Dip- Baba Ganoush
Roasted Eggplant Dip- Baba Ganoush

A creamy and really scrumptious dip from the Middle East, Baba Ghanoush, actually means Spoilt Dad in Arabic. I call it a much creamier companion to the hummus. My version of the Baba Ghanoush includes simpler ingredients…roasted eggplant, tahini, garlic and salt and for a more flavorful dip I use cumin, lemon and a little smoked paprika… Use this dip as a smart tidbit with lavash, vegetables, sliced bread or baked pita chips.


  • 2 large eggplants/brinjals
  • 4 tbsp of tahini
  • 5 tsp crushed garlic
  • Juice of half a lemon
  • ¼ tsp cumin powder
  • A pinch of smoked paprika
  • 3 tbsp olive oil
  • Salt & Pepper to taste


  • There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored baba ganoush.For the stovetop method: Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Remove from the burner and place on a plate to cool.
  • For the oven method: Heat the broiler to high and arrange a rack in the middle. Split eggplants lengthwise and place cut side up on a baking sheet. Drizzle 1 tablespoon of the olive oil evenly over eggplant and broil until well browned, about 15 to 20 minutes. Set aside until cool enough to handle.
  • Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth.
  • Scoop out into a bowl. Add the remaining ingredients to the bowl. Use a fork to stir well, breaking up any stringy pieces of eggplant, until the mixture is smooth and creamy. Adjust salt and pepper and you are ready to go.
  • To get a creamier texture you can use the food processor as well Scoop out eggplant flesh and place in the bowl of a food processor fitted with a blade attachment. Add tahini, garlic, lemon juice, cumin and process until smooth. Season with salt and pepper
  • Drizzle with olive oil and garnish with a pinch of smoked paprika before serving.