Roasted Eggplant Dip
Garlicky Spicy Roasted Eggplant Dip, or call it a baby of middle eastern baba ganoush and Indian herby baingan bharta. Roasted eggplant dip with fresh herbs, tahini and greek yogurt!
Winter calls for a lot of roasted vegetables and recipes made with them. Being a Gujarati, first thing that comes to my mind is seasonal Baingan Bharta (roasted eggplant curry) that is made with fresh herbs and spices. It is super simple to make and packed with amazing flavors. Which honestly reminds me of middle eastern baba ganoush. Baba Ganoush is also made with roasted eggplant with a hint of tahini and optional greek yogurt. So I thought why not combine both to make a hearty herby delicious dip!
This recipe is a combination of middle eastern baba ganoush and Indian herby baingan bharta. It holds all the amazing fresh herbs and spices as well as a touch of earthy tahini and creamy greek yogurt. I love making this dip during winter time. It is great as a dip with crunchy veggies like cucumber, carrots, sweet pepper as well as warm pita or pita chips. This is also great as a spread for sandwiches and wraps, especially Falafel Wraps! It is great to make ahead and use it throughout the week.
This is one of those go to dip when I have people over. You simply tame the spices down to make it kid friendly. I know not many people are a big fan of eggplant, but this dip will change your mind! I highly suggest you give it a try before saying no to eggplant completely. This Roasted Eggplant Dip makes a great item for holiday gatherings. I am surely adding it to my holiday feast, hope you do the same!
If you end up making this dip or any of my recipes, leave me a comment below. Or simply tag me on Instagram @myvegetarianroots. I would love to get your feedback on my recipes.
Happy & Healthy Eating!
Roasted Eggplant Dip
Ingredients
Roasted Eggplant Mix
- 2 large Eggplants Globe Eggplant/American Eggplant
- 5 small Garlic Cloves 2-3 garlic cloves stuffed inside each eggplant
- ¼ cup Fat Free Plain Free Yogurt
- ¼ cup Tahini
Spicy Herb Mix
- ½ Serrano Pepper use jalapeno for less heat
- ¼ cup Cilantro Stems
- ¼ cup White part of Scallions
- ½ oz Chives
- 1¼ tsp Salt
- 1 tsp Cumin Powder
- 1½ tbsp Lemon Juice
- 2 tbsp Oil from Tahini Paste bottle can be sub with extra virgin olive oil
Garnishing
- ⅓ cup Finely Chopped Cilantro Leaves
- ⅓ cup Finely Chopped green part of Scallions
Instructions
Roasting eggplant
- Roasting eggplants on direct flame or fired up coals are some of the best ways to add smokey flavors, however I cannot handle the mess it makes so I prefer roasting them in oven (instructions mentioned below).
- Make few cuts all over the eggplants by pocking knife in multiple spots. Stick in garlic cloves in those incisions. Add a little oil inside those incisions and coat whole eggplants with some oil.
- Roast them in the over on 400° for 35-45 minutes, or until they are very soft to touch. You might see some eggplant juice coming out on the tray, let it be! Flipping them on different sides through this step helps with even roasting of them.
- Once eggplants are roasted, let them rest for sometime until they are ready to touch. Peel the skin off. Pulse them in food processor with tahini and greek yogurt, leaving it grainy instead of smooth paste. Take it out in a mixing bowl.
Making of the dip
- In the same food processor, add serrano, white part of scallions, cilantro stems, chives, salt, cumin powder, oil from tahini paste (or choice of oil) and lemon juice. Process it to make a grainy herb mix. Take it out in the same bowl as roasted eggplant mix.
- Add in finely chopped cilantro leaves and green part of scallions. Mix it all well. Taste the salt, add in more if needed. Serve it with crunchy veggies and warm pita!