Roasted Eggplant Dip | Uukkous Al-Badinjan

Smooth and spicy Eggplant Dip

Serves 4

Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water!

Ingredients:

3 eggplants
4 cloves garlic, crushed
2 Tbsp olive oil
1/4 tsp cayenne
1 1/2 tsp sweet paprika
2 Tbsp lemon juice
1/4 cup fresh parsley, minced
1/2 – 1 tsp salt

Method:

1. Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or until soft.

Poke holes all over the eggplants

Roast or Grill until super soft inside

NOTE: Today it’s pretty hot in Oklahoma, so I decided to keep the house cool and grill the eggplants. Grill at 350F for about an hour or until soft.

2. Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender. Or if you’re like me, into a bowl and use your immersion blender.

Soft roasted eggplant

Eggplant should scoop out easily

3. Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal.

Eggplant Dip is used as a “sauce” in the main course

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water!Roasted Eggplant Dip | Uukkous Al-Badinjan
Servings Prep Time
4people 10minutes
Cook Time
1hour
Servings Prep Time
4people 10minutes
Cook Time
1hour
Ingredients
Instructions
  1. Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or until soft.
  2. Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender. Or if you’re like me, into a bowl and use your immersion blender.
  3. Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

Leave a Reply