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roasted eggplant dip
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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!
Servings: 4

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!